When brisket hit internal temp of 155 I put in foil pan and covered with Reynolds foil. Put in oven for about 4 hours to finish at 205 internal temp. When I was checking meat temp I noticed a spot in foil about 1" in diameter.Had bunch pin holes with 1/4" hole in center and spot felt like it was falling apart. I could see the spot where foil was touching meat and had off color look. The seasoning was Oakridge Black Ops. My thought was the salt and some kind of electrolysis. Any of you every have this happen?

Aluminum pan and aluminum foil.  Hmmm.

i've seen same thing when i leave food in pan and put in fridge

This is intriguing.  A ¼" hole and pin holes.  Where did that aluminum go?

I'm looking around the Internet and can't find anything.

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I found this.  I don't know if it's sensationalism or even a qualified authority.  http://theconversation.com/why-you-shouldnt-wrap-your-food-in-aluminium-foil-before-cooking-it-57220

A couple of quotes–

• "Aluminium [sic] is significantly more likely to leach into food, and at higher levels, in acidic and liquid food solutions like lemon and tomato juice than in those containing alcohol or salt. Leaching levels climb even more when spice is added to food that's cooked in aluminium [sic] foil. Anything acidic sparks a particularly aggressive process that dissolves layers of aluminium [sic] into food.
  
  "This research suggests that aluminium [sic] foil should not be used for cooking."

• "Scientists are exploring whether over-exposure to aluminium [sic] may be posing threats to human health. For instance, high concentrations of aluminium [sic] have been detected in the brain tissue of patients with Alzheimer's disease."

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I also believe it is he salts  and the steam that are in direct contact with the the foil. I cover my butts with foil after I put them in my meat lug and  get small holes n the foil. Never had an issue when wrapping cold meats with rub, only hot.

I've seen that kind of thing with pizza and tomato based food wrapped and left in the fridge over night, but not with anything else.

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This is intriguing.  A ¼” hole and pin holes.  Where did that aluminum go?

I'm looking around the Internet and can't find anything.

The spot where the foil was touching meat had a aluminum tint to it.

I haven't foiled during a cook in a long time.  The only time I will wrap with foil will be if I am going to wait a few hours before serving. I will foil, wrap with a towel and put it into a cooler. The only thing I have noticed when I unwrap is the discoloration of the foil.

I found this.  I don’t know if it's sensationalism or even a qualified authority.  http://theconversation.com/why-you-shouldnt-wrap-your-food-in-aluminium-foil-before-cooking-it-57220

A couple of quotes–

• “Aluminium [sic] is significantly more likely to leach into food, and at higher levels, in acidic and liquid food solutions like lemon and tomato juice than in those containing alcohol or salt. Leaching levels climb even more when spice is added to food that’s cooked in aluminium [sic] foil. Anything acidic sparks a particularly aggressive process that dissolves layers of aluminium [sic] into food.
  
  “This research suggests that aluminium [sic] foil should not be used for cooking.”
• “Scientists are exploring whether over-exposure to aluminium [sic] may be posing threats to human health. For instance, high concentrations of aluminium [sic] have been detected in the brain tissue of patients with Alzheimer’s disease.”

Why I am thinking of switching to parchment paper instead of foil when I do ribs.
Z

Why I am thinking of switching to parchment paper instead of foil when I do ribs.

I am, too, as of yesterday.

I have not tried this but I am pretty darn sure you can use plastic wrap as long as it is against the food, covered in aluminum foil and not above 220º-250º.
Not sure how it works but I have seen it done.
The moisture from the food on one side as well as the foil protection on the other somehow spares it.

Why I am thinking of switching to parchment paper instead of foil when I do ribs.

I am, too, as of yesterday.

i experimented with it when I was practicing for the 2015 Royal.  It actually does a good job of holding in juices.  The problem becomes trying to seal it up.  i was folding it over and stapling the ends shut.  During my prep this summer for the Royal I will give it a try and post results with pictures.  It is more difficult to work with than tin foil - but just like they say you should not cook food on your stove in aluminum pans I would think the same should hold true of tin foil.  Especially after reading what we read here.

Z

...but just like they say you should not cook food on your stove in aluminum pans I would think the same should hold true of tin foil.  Especially after reading what we read here.

Z

Another web site addressed aluminum pots and pans.  The article said that they normally build a seasoning-like layer, mostly made up of aluminum oxide and they shouldn't pose a threat to leach aluminum into food.  The article cautioned against scouring them beck to shineyness and exposing raw aluminum.

Why I am thinking of switching to parchment paper instead of foil when I do ribs.

I've been reading about alternatives to aluminum foil.  It appears that pink butcher paper may be the best.