BBQ Pitmasters will wrap their meats towards the end of the cook to protect the meat from drying out and losing moisture. Meats are also wrapped to help them speed through the stall, known as the “Texas Crutch.”
The main drawback to using foil is that when hot meats are wrapped, the steam cannot escape and any bark that has formed can easily turn to mush.
Pink/Peach Paper solves this problem by allowing steam to escape, while still preserving the juices and preventing the meat from drying out.
