Just a question about wrapping. What exactly does it do for the meat? Everything I read says to smoke to an IT of around 190 or so, then wrap for a couple of hours in a cooler. What would be the difference in taste, texture, etc if you were to just take it off at 190 and start pulling?
Also, is it normal for a butt to take way longer than the 1.5 hours per pound guideline? I put a 7lb butt in at midnight last night with the temp set to 225. It is now 11 hours later and I'm showing 167 internal temp which seems pretty low to me, but I'm not as experienced as some of you guys. Using a MES 30 and Maverick ET-73 to get temps.