re: Brisket on Pellet Grill

quote:

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What’s the difference in foiling vs placing the wrapped meat in a closed ice chest to rest for hours?

Both processes gonna steam, correct?

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The steaming is on the pit in foil.

When using paper to wrap and rest it allows a bit of breating but the temp in the ice chest or whatever you use should be nowhere near the steam point.

I have even wrapped in butcher paper the last few hours on the pit and it turned out great and still had a nice bark which is near impossible with foil unless you keep temps under º212.

It is just physics