To wrap or not to wrap.

[$moke!t]

Some wrap their meat some don't.
1. If you wrap your meat do you prefer Butcher paper or tin foil?
2. If you don't wrap, why?

 

[Chasdev]

I like the dark thick bark with no wrap but after around 10 hours I get hungry and wrap in foil.
I've used paper and it seems to preserve the bark more than foil, but foil is faster and again, I'm hungry.

 

[jcam222]

Depends what I am cooking. For pulled pork I always wrap in a foil pan when it stalls around 165-170. I don’t mind the softened bark as I am pulling it anyway.