Which BBQ cooking method involves wrapping meat in foil?

The method involving wrapping meat in foil is known as the Texas crutch. This technique is particularly popular among pitmasters when smoking meats, especially brisket. The main purpose of the Texas crutch is to help retain moisture and speed up the cooking process. When meat is wrapped in foil, it traps steam and heat, which allows the meat to cook more evenly and reduces the likelihood of it drying out. This method is often employed after the meat has developed a crust or bark from the initial phase of cooking, allowing them to benefit from the combined effects of dry and moist heat during the smoking process.

In contrast, smoking as a method usually involves cooking meat at low temperatures while exposing it to smoke from burning wood or charcoal, without the wrapping element being necessary. Reverse searing involves cooking meat at low temperatures first before finishing it with a high heat sear, while braising typically involves cooking meat slowly in a small amount of liquid, which does not involve wrapping in foil during the cooking process.