wrapped

I am trying to do a Hawaiian pulled pork style sandwich. I wrapped the entire raw pork shoulder in banana leaves and put it on the smoker at 200. It’s now been 4 and a half hours roughly and it has reached 145. If I continue on to 170ish will my pork still be safe to eat? Beginner here obviously...

I smoked up a 5 lb piece of brisket for 7 1/2 hours at 250F using hickory. I wrapped for last 1 1/2 hours. First time doing that and made a difference to final product. I think by wrapping it ended up smokier taste which is a good thing. Served up on toasted cheese buns.

Hello All!!! New to the board and have a few questions. I’ve searched the forum best I could and haven’t quite got all of them answered. So please bear with me here.... First off I will be purchasing the truck this week barring everything goes accordingly. We will cook the basics both breakfast...