I know this topic has been covered numerous times but lets see what the newer members are doing (myself included!). Pork and beef who wraps at the stall and with what? Have you tried the foil method? Have you tried the paper method or do you not wrap at all?
I myself have always been a foil guy on pork. The reason being I always shred and the bark gets cut up into small pieces so crunchy/soft Planning on a few butts this weekend and might give both a try.
I myself have always been a foil guy on pork. The reason being I always shred and the bark gets cut up into small pieces so crunchy/soft Planning on a few butts this weekend and might give both a try.