Hi. 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? Help! Thanks.