Quote:
Originally Posted by smokeyw
I always wrap when the internal temp hits 165. I cook wrapped until done, about 195 degrees. It then rests in the cooler for a couple of hours and then goes back on for 30 minutes to firm up a little.
 |
You'll never fit that into a 9x9 box
I normally do not wrap, but, I can see wrapping if you want a moister bark, or a certain color, or want to add flavor once the meat is cooked and do not want to keep opening the cooker.