- Joined Jun 12, 2006
I have a question maybe some of you can help me with. During the time my smoker was being built , I was getting some coaching on how to smoke meat from a friend who has been smoking meat for several years.He told me that after 4 hours of smoking , your not going to get any more smoke flavor , so after 4 hours you wrap the meat (no matter what kind) inheavy duty foil and finish your cook time , otherwise your meat will come out dry. I've heard since then people say dont wrap anything. I've read the 3-2-1 article , and I've tried a picnic shoulder that I did use the foil on and it turned out great. Is there a right or wrong way about wrapping in foil or is this just a matter of personal preference. I would be grateful for your input.