Originally Posted by DirectDrive
Never heard of wrapping at the front end of the cook.
Don't know how you'd ever get a good bark and smoke ring like that.
I had beautiful bark, tender, faint smoke ring but a wee bit dry.
He's cooking in a kitchen oven, trying to keep it moist. And he will never get a smoke ring without smoking it, but I bet it tastes real nice. Not everybody has a $500 BBQ/Smoker.