Not considered a crutch at all--it is a tool.
Foiling speeds cooking time, helps lock in moisture, and has a dozen other benefits.
Do some reading about "3-2-1" for recreational (fall off the bone) ribs and foiling at about 160 degrees or so for Butts, Briskets, Chuck, etc.
The RoadMap at the top of Q-Talk has the "classic" threads.
Lots of material on the site.
Some use foil a lot, others a little.
Some foil individual parts, some foil a "pan" of stuff.
But, it is a tool--not a crutch.
TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Just sold Yoder YS640 due health
New Ninja Woodfired Grill for Christmas 2023
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