Ok, mastered ribs, on to Boston butt. I won't touch my ribs with foil but seems to be best way to seal in juices/flavor during last few hours on smoker when smokin' up a big pork shoulder. What ya'll think about this?
We await your post!
This is a fun thread...got me wanting to test out both foiled and unfoiled and compare results. Just called my butcher and reserved 4x 9lbs butts. Gonna take two for the test and cure the other two for pulled ham in a few weeks.