Quote:
Originally Posted by jermoQ
If you take it off the cooker, wrap immediately and hold insulated, you will cook it another 5 to 10 degrees probably. If you let it cool for 10 minutes or so, then wrap, it shouldnt cook much if any. If by flavor you mean bark, then it might lose a little "crunch" when it sits wrapped, but not flavor. I do this to keep until time to slice. Maybe add more rub or a different rub to make it more flavorful? I am not for sure about this, but I have heard that wrapping and holding, helps make it more tender.
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what I like to do is ramp down cooker temps as it nears probe tender. under 225 there isn't really any carryover. I catch them early and drop temps down and probe tender is in the 190s. then I'll hold for a few hours at 150 until lunchtime.
I recently did one without wrapping in paper until it was done. the bark was really crispy, I like bark more tender so I'll go back to wrapping earlier but that's all a matter of personal preference.
