Another of the great debates... Use whatever works for you.
I never have used it. Paul Kirk calls it the Texas Crutch, too. I never understood the need for it. Not a fan of braising or steaming my meat, which is what happens in that foil pouch. Reminds me too much a local BBQ restaurant.
I wrap in foil when they are done, but I don't cook with it. 5-6 hours until they are done.
But, again, do whatever works for you.
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