Hello,
First post. I have an RT-590 on order. Looking forward to cooking on it. I previously used a Smokin-It #2 box, but I am looking forward to moving to pellets.
I'm curious about the prevalence of recipes here and other places that talk about using foil to wrap meat for a period of time. The 3-2-1 method for ribs sticks out to me. Can anyone explain why you would want or need to wrap the meat in foil for the middle of the cook? I would think the best plan is to put the meat in the smoker and leave it alone until you're ready to rest it and then serve it. Is the issue the moisture of the meat? In my previous smoker, you put a pan of liquid (I used apple juice) inside the smoker near the heat source. Most things I read about that in regards to pellet grills advises not to put liquid in the grill.
Thank you.
Steven
First post. I have an RT-590 on order. Looking forward to cooking on it. I previously used a Smokin-It #2 box, but I am looking forward to moving to pellets.
I'm curious about the prevalence of recipes here and other places that talk about using foil to wrap meat for a period of time. The 3-2-1 method for ribs sticks out to me. Can anyone explain why you would want or need to wrap the meat in foil for the middle of the cook? I would think the best plan is to put the meat in the smoker and leave it alone until you're ready to rest it and then serve it. Is the issue the moisture of the meat? In my previous smoker, you put a pan of liquid (I used apple juice) inside the smoker near the heat source. Most things I read about that in regards to pellet grills advises not to put liquid in the grill.
Thank you.
Steven