I'm with Pappy on the fat cap. I get rid of that sucker because I want more bark. I pretty much go HnF on all my cooks these days and find that the bark can get over done if I'm not careful, so I wrap but I wait until the bark is just right and then I wrap with butcher paper for the finish and coolering. Bark is a wonderful thaing!
"Everything is ok in the end...
so if everything isn't ok...
then things are lookin up...
cuz it's not the end..."
Modified Char-Griller / Whalen 37.5" King Kettle http://www.bbq-brethren.com/forum/sh...d.php?t=108709
/ Very near future UDS & 6' x 37" 325 gallon offset projects.