For the record sorry about a double post, I don't not foil cause of Popdaddy videos. It's cause about 11 years ago, when I was dating my wife (Japanese lady) and Stationed in the Kanto area of Japan. I got off work early one day. I decided I'd cook her some fish so I went town to the store picked up some fresh salmon and veggies cut up the veggies and put them in foil packs with the fish and butter I thought it was great... My gal pretty much told me I ruined the fish, made it too mushy. After that I learned how to grill fish on the grate. Mostly Salmon, Mackeral and a really skinny oily fish pronounced Sama (translates to fall knife fish).. But if it swims I'll put it over the coals.
I just figured that if you make Fish too mushy in tin foil you also would make anything else (including Brisket) too mushy in foil.
anybody else here I'm not saying you are wrong and what you do might be better for you. I'm just saying what I do.
18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model