Guess it could depend on the type of smoker you are using. Every time I've tried foiling I farked up my cook. So, I gave up on trying that. I do foil the meat after its done to retain its heat while it rests and use towels as well.
I woke up to the "SMELL OF BBQ" and I said to myself,
SELF, this is going to be a good day!
Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.