I have smoked a few pork butts before and I absolutely love the flavor. I rub with John Henry's pork rub and smoke at 250 until 195. When is it finished, I wrap in HD foild and place into ice chest until ready to serve, usually an hour or two. When i pull, the meat tastes amazing, but it seems to be lacking a little in the moisture department.
My question is this: At any point during the cook, does anyone wrap the butt in foil to help hold any moisture? If so, when and why? Also, is their anything I can do after I pull the meat to add moisture? We do offer BBQ sauce, but I want my pork to stand alone. I am doing a 9# butt for new years and could use some advice.