For every great BBQ , there is one the polar opposite. I’ve had, worked with pitmasters and made some great bbq. From every side of the spectrum.Thanks for the info. I've been using butcher paper for the wrap will try foil. My procedure has been smoking till internal temp reaches 160 wrapping till internal temp is 195-200. Are you waiting for 195 internal temp before wrapping? I let it rest in a cooler for a minimum of two hours.
Some folks cant shoot
Some folks cant cook
Some folks cant drive
Regardless of how many attempts.
Thats life
If you’ve tried making bbq meats and cant get it right, dont fret. Its a process
If after a long time it doesn't work, cater it in