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.
At my age, "A good fire is better then anything"
Ten Bears. Dances With Wolves
Smoking up the "Fattened Fat Of The Cow".
Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.