Quote:
Originally Posted by Smokin' D
They do work in a similar manner, with some subtle differences. Foil is a solid material and so will hold the juices better but will not let the meat breathe, and so there is a braising process going on and the meat will cook a bit faster. The paper is slightly porous so less braising will result, as will a longer cook time than when using foil. The paper will not auto-ignite unless unless the temp is above 451°.
|
Your forgot to put "Fahrenheit" near the end of that Ray Bradbury.
Seriously though, thanks for the input. Do you think the paper gives better bark? When it's in the foil the bark seems to get soft/soggy.
