My wife gave me a 18.5 WSM for my Christmas present and I smoked two Boston Butts. Things went well with the temperatures and the meat had a great smokey taste.
Question: how do you guys get that perfect mahogany color and look like the professionals? When the temperature got to 160, I wrapped the butts to try and keep the color. I took them off at 195, wrapped them in towels and placed in a cooler until all the guests arrived. They darkened a little more and did not have that "perfect" look. I watch Pitmasters on TV and have even been to a competition in which Myron Mixon and Melissa Cookston were competing. I realize experience is the best teacher, but thought I would see what kind of tips you guys have for me.