At what temperature should I wrap my pork shoulder during the smoking process? This question often lingers in the minds of both novice and seasoned pitmasters alike. As the internal temperature of the meat begins to rise, one must ponder the precise moment to envelop it in foil or butcher paper. Is it best to wait until it reaches a certain threshold, or should one consider the visual cues of the meat itself? Moreover, how does the ambient temperature of the smoker and the specific type of wood used for flavoring influence this decision? Timing is crucial, but what about the impact on moisture retention and bark development? Could wrapping too early or too late compromise the overall quality of the smoked pork shoulder? It’s fascinating to explore the myriad variables that play a role in this culinary endeavor. What wisdom can we glean from experienced smokers on this topic? The answers may surprise you!