Originally Posted by Bludawg
I smell something I think it is an opinion. Lots of folks on here boil their BBQ... what's this you say?¿ The boiling point of water at sea leveled is 212° F stocks, juices ect are 99.9% water.Cook temps over 212°F when added to a closed foil pouch will boil, if your meat is in the pouch YOUR A BOILER OF BBQ.
I know we're talking symantics here but foiling meat is not boiling its braising.
You're right though most people foil(me included)