Sounds like some solid advice guys, I've heard varying opinions on wrapping. I'll give the non-wrapping a try on my next cook. Also letting it go until a little higher, 200-205. What is your ideal cooking temp if you could set it & forget it, 225? 250?
Pivot point is 260 here......240~275, with about 260 as the central point.....moves things along so it doesn't take forever (& that's a long time, forever) with little chance of overdoing it or drying things out.....
![Cool 8)](http://weberkettleclub.com/forums/Smileys/default/cool.gif)
If you like lighter, a bit less crispy bark, by all means wrap the last third of the cook or something like that.....most times, I go crispy & just do a quick bit of chopping & then mix it thru the pile....only takes a minute & the flavor of the rub cooked up gets all mixed in the pile....
Looks like a meterorite, but doesn't taste burnt at all....
![](http://i1223.photobucket.com/albums/dd520/1buckie/2014/Pork%20%207-27-2014/Pork7-27-2014075.jpg)
Just going into the wrap, there's some fatcap left, but it will mostly disintegrate during the rest.....
![](http://i1223.photobucket.com/albums/dd520/1buckie/2014/Pork%20%207-27-2014/Pork7-27-2014088.jpg)