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Without knowing any better, the day before we are going to smoke/cook the meat we rub it down with spices, herbs, oils, etc. then we wrap the meat in a plastic wrap like Glad Wrap. Its a thin plastic film which holds the liquids in against the meat as the spices/herbs/oils start a brine infusing the meat with flavors.
Wrapping can also be something done during the cook or after the cook with foil. Some like to wrap the meat with foil durin the cook to help speed up the process. Most whole muscle meats (roasts, butts brisket) benefit from being wrapped in foil and rested for 45mins-1hour after cooking. This helps redistribute the juices back into the meat.
This can also be done to hold meat at temp for a couple hours. Wrap in foil, towels and put into a cooler. Sometimes you get done before your ready to serve.
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