I've been watching a lot of television lately and seen more than a few competition chefs foiling their ribs and brisket part way through with some liquid. This is in contrast to the bbq restaurants, where its pretty simple; meat goes in smoker, baste occasionally and meat comes off smoker. What's consensus with the egg users on here? I kinda felt foil was cheating to get the meat to be moist but I'm slowly starting to change my mind. Whats wrong with cheating if the meat is nice and tender?