I'm trying a new way (for me) to smoke a pork shoulder with bone in.
I saw a comparison on You Tube of wrapping in foil verses not wrapping, but I don't remember how they did it.
I'm currently at 175, smoker is at about 260.
Meat has been in for 9 hours so far. It's 4pm in the afternoon.
So, I'm hoping in the next couple of hours the meat will hit 200 degrees.
What do I do then?
I thought I'd just turn off the smoker and let it sit right where it is for an hour and then pull it.
I saw someone online smoke it unwrapped, then when it hit 200 degrees they wrapped it in foil, then in a towel???, then put it in a cooler for an hour. Doesn't that soften up the 'bark' and defeat the purpose?