I prefer to wrap mine in speed wrap net. Butcher and Packers has the netting. I wrap mine in a onion and shallot roughly chopped mixture. Then inject with apple juice and powdered garlic and onion diluted with white wine. Slow cook, Indirect till the IT reaches 150. Pull it and let it rest unwrapped but covered for about 30 minutes. Slice thin and serve with hot drippings to complete the cook! The sliced pork will re-hydrate and absorb the flavors.
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!