vern751
Wisconsin
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Joined: 02/18/2005
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I used to work in a college kitchen and we routinely covered pans with saran wrap and then foil. In 13 years no one ever died or got sick because of it.
Jeff,Ted
Mason the rescued lab
2002 35' Dutchmen bunkhouse
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SWMO
Southwest Missouri
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Joined: 08/27/2006
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Yes you can, but I don't think it's needed for finishing smoked meats. I use foil to finish everything and have no problems with meat drying out. 275 is about the highest temperature I finish at
2009 Dodge 3500 Laramie, DRW, 4X4, auto, 6.7L, B & W Companion.
Jayco Designer 34RLQS, Mor/Ryde
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5thwheeleroldman
Texas
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Joined: 06/26/2007
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Good idea on those turkey roasting bags. Will also look for crock pot liners. Thanks for all the input.
I finished an 8.3# brisket in the oven, tightly covered with foil, for 8 hours at about 230 deg; after 4 hours in the pit. It was beautiful, tender, ----- and tasteless! I'm going to have to find some way to cook a brisket 10 plus hours in my Grill Dome without burning it to a crisp on the outside. Maybe just tent it over the top, fat side down, after about 5 or 6 hours. I do have a pizza stone and foil underneath the brisket, so I'm cooking indirect.
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EgorKC
Kansas
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Joined: 01/13/2007
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5thwheeleroldman wrote:Good idea on those turkey roasting bags. Will also look for crock pot liners. Thanks for all the input.
I finished an 8.3# brisket in the oven, tightly covered with foil, for 8 hours at about 230 deg; after 4 hours in the pit. It was beautiful, tender, ----- and tasteless! I'm going to have to find some way to cook a brisket 10 plus hours in my Grill Dome without burning it to a crisp on the outside. Maybe just tent it over the top, fat side down, after about 5 or 6 hours. I do have a pizza stone and foil underneath the brisket, so I'm cooking indirect.
This will be a crime against smoking chef's but my wife makes a great brisket this way: 4 lb brisket (trim excess fat IF you choose), mix 1/2c sugar, 1/2c vinegar and 1/4 cup liquidsmoke. Pour over brisket in deep baking pan, cover tightly with foil and cook at 300F for 3 hours. It can get better if you cook it a bit longer. Remove from the oven and drain the pan. Slice the brisket and pour BBQ sauce of preference over. Re-cover with foil and place back in oven for about 15 minutes. We've never found a better oven based recipe.
Greg
Chef/Pilot
DW/Navigator
Kids too old to go, Grandson too young still.
2006 Expedition
2007 Niagra
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Ex-Tech
West
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Joined: 08/27/2011
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HERE is what a Google search found. Plenty of facts rather than conjecture.
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MillicentLake
Michigan
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Joined: 02/19/2006
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I saw the same thing on Diners, Drive-ins and Dives and have been wondering .. thanks for posting this thread!
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Super_Dave
Sacramento, CA
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Joined: 01/19/2007
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5thwheeleroldman wrote:Good idea on those turkey roasting bags. Will also look for crock pot liners. Thanks for all the input.
I finished an 8.3# brisket in the oven, tightly covered with foil, for 8 hours at about 230 deg; after 4 hours in the pit. It was beautiful, tender, ----- and tasteless! I'm going to have to find some way to cook a brisket 10 plus hours in my Grill Dome without burning it to a crisp on the outside. Maybe just tent it over the top, fat side down, after about 5 or 6 hours. I do have a pizza stone and foil underneath the brisket, so I'm cooking indirect.
Wonder what you did wrong! 
Truck: 2006 Dodge 3500 Dually
Camper: 2007 Eagle Cap 850
Boat: 2003 Jetcraft 2125 - Yamaha 150 HP & 8 HP Kicker
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Tom&Patty
Saginaw,MI,USA
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No, No, No. As a worker that worked in the factory that made Saran do not put it in the oven! It will melt. They did try a similar product with "Baker's Mate" but it was a flop. So, use your time tested foil.
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jharrelson
Carson City, Nevada
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Joined: 01/01/2003
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hummmnnnnnn.... ????
Foil... ?
Plastic Wrap... ?
Turkey Bags... ?
Parchment Paper... ?
I don't understand why anyone would spend money on those things ...
when they can use something that does the same job, if not better, and they can get for FREE .. I'm talking about .....
the ordinary ... "Brown Paper Bag" ... that they put your groceries in at the grocery store..
My mother used those large size "Grocery Bags" for roasting almost everything.. turkeys, chickens, roast beef, hams...etc..
and they do an excellent job of keeping the moisture in the meat and allowing the meat to brown nicely..
Simply place your meat inside the brown bag with whatever spices (etc) you want and then close the bag and use a couple of paper clips to hold the bag closed..
NO... it will not catch fire at normal temperatures between 300 and 375 degrees
NO... it will not transfer any color, smell or taste to the meat
YES... the meat will come out nice and juicy
YES... the meat will brown nicely inside the bag**..
**. for a "Crusty" skin on the fowl or on the outer layer of roast or ham.. simply cut bag open about 20 minutes before removing the meat from the oven..
My Mother used those bags, her Mother used those bags and I use those bags when preparing my Thanksgiving Turkey and Christmas Ham..
What's that "Mikey" says in those old commercials...?
... "try it, you'll like it" ....  
John
John Harrelson
Carson City, Nevada
fulltime since 1977
93 Ford 350 4wd Diesel
95 Prowler 30.5 ft 5th wheel w/slide
TWO CENTS WORTH
The story goes that a man died and was approached by the Devil who told him that he could buy his soul back for a dollar. The man searched his pockets and could only come up with 98 cent. While begging the Devil to forget the two cent he was short, an Angel happened by and hearing the Devil laughing, asked the man, "Would you mind if I put in my two cents ?" The Devil got so mad that he exploded in a puff of smoke and the man's soul was saved.
The moral: Sometimes putting in your two cents worth makes a difference.
JOHN "the cook" 1997
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firemedic16
Between Boston and Providence
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I workef in a hospital kitchen during high school. Very common to cover a pan with plastic wrap and than cover with foil. I did see a young cooks helper forget the foil, plastic wrap melted onto food.
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