Hondo Hernandez: Absolutely wrap. I always wrap to color...but some guys wrap to temp. When pork gets that nice deep mahogany, it’s time to wrap. As for brisket, I want a dark robust bark.
Jim Stancil: I try not to wrap if possible. If I do, it’s for the last 25% of the cook. Mainly to maintain that moisture not to help speed up that cook. And it can apply to most of the longer BBQ cooks like brisket pork butts or maybe ribs.
Chiles Cridlin: Wrap, wrap and wrap some more! Whether it’s paper or aluminum foil (aka, the Texas Crutch), there is no reason not to wrap once your meat hits about 150 degrees. At that temperature, you will not develop any more of a smoke ring and the exterior color should be perfect for presentation. If you wrap before you get to the stall (about 160 degrees) you keep more moisture inside the meat and speed up your cook time. I find no downside to wrapping.
Enrico Pasquale: This one is a tough question to be honest for me. If I am at a competition, I will always wrap my meat to add more flavor in there. When I am at home cooking for the family, we will cook it Texas style just the rub and smoke to make the beautiful bark.
Tommy Self: In competition, wrapping is a must in order to keep the meat moist. I give my pork and brisket a good 3-4 hour smoke before wrapping. Most times, both meats are about 160-170 degrees internal temp. When wrapping, I do not pour the mixture over the bark created from the smoke as I do not want it to wash away.