Originally Posted by
ercchry
Embrace the wrap!
Science! Only cold, raw meat will absorb smoke, You only need it for an hour or so till the bark forms and you have some colour. After that it’s just an oven! Wrapping keeps moisture in, also steams which tenderizes... things get a little soft, so that’s why you unwrap for the last hour. It also speeds shit up. ie. use to do my pork butts whole, bone in at 225F grill temp... 16hr smoke easily... now I cut them open (expose the tubes and money muscle) smoke till I like the colour, then wrap... bang them out in 5hrs and they are way better and easier