Yeah, I figured as much. Some of the guys who smoke claim with great furor that they can tell slight differences in their flavors depending on the slightest influences. I prefer to just drink and cook, and typically it turns out good.
My grandmother used to always tell us to never put leftover pork in aluminum foil in the fridge, but never gave a reason. It wasn't until I started smoking meats that I found out the reason why. The reaction usually takes a few hours to gear up, so you're still safe to wrap them the final hour or so on the smoker and while resting. I just wouldn't leave the two in contact with each other for extended periods of time.
My grandmother used to always tell us to never put leftover pork in aluminum foil in the fridge, but never gave a reason. It wasn't until I started smoking meats that I found out the reason why. The reaction usually takes a few hours to gear up, so you're still safe to wrap them the final hour or so on the smoker and while resting. I just wouldn't leave the two in contact with each other for extended periods of time.