My latest Smoked Pork Loin. Did a Extra Virgin Olive Oil coating with a Rub called Secret Weapon. Slow Smoked at 225 degrees for 4 hours 1 hour at 350 degrees to internal temp. of 160 degrees had around 1/4 inch smoke ring. This was amazing with juices throughout and so tender you could cut it with a fork. Done on a GMG Daniel Boone using Hickory pellets.
I have been reading up on Brisket and yes some say wrap and others say don't. Not sure what the benefit of wrapping brisket is, as some of the cooking ideas I have read said to wrap my bottom round roast. I opted to just go straight to grill and it turned out juicy and tender.