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,
It's Going To Be A Good Day!
50 year Old Imperial Kamado with ears.
22" fire pit with Weber lid. 22" Weber Kettle Gold.
Winner of the 1st & 2nd annual BBQ Brethren Beard War!