Originally Posted by dwfisk
^^^ +1 on what these brothers are sayin!
On my last cook, did 6 racks and wrapped in BP at 3-1/2 hours to limit the smoke and keep them from getting too dark, they were done an hour later and the moisture was great. Doing 9 racks the same way this weekend (along with 3 briskets and 30 chicken halves) for a little family party.
I thought with butcher paper they will still take on smoke?