I wanted to get the groups thoughts on wrapping their Boston butts. I have always gone low and slow without wrapping and the bark on the butt turns dark black in coloring. While watching Pitmasters today all the contestants wrapped their butts after achieving a mahogany color reducing the amount of smoke on the butt for the remainder of the cook.
Is their a difference in taste in a lighter colored bark? Is their a different texture to the bark in a lighter colored bark after wrapping? I am curious to get the groups thoughts on wrapping for color or are their other benefits in wrapping or not?
Franklin, TN Medium Green Egg