HMMM - I mop just before wrapping in foil, and I thought the last hour was the "cooler trick". Guess whatever works.
I'm with TK - I don't usually unwrap so I guess I do 3-2-1(cooler) at least for St. Louis style. Haven't done BBs lately. Actually, it depends on how soon the meat start pulling back from the ends -- when that starts I wrap in foil.
Anyway, they turn out good!! :D
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker