Lunatic Singe BBQ - Wrap vs No Wrap

More in-depth info at Steven Raichlen's Barbecue Bible

If left unattended, any cut of meat can dry out after a few hours in the smoker, as its moisture escapes as the temperature rises. Well, it turns out covering the meat with aluminum foil or types of butcher paper can prevent that moisture from escaping, resulting in a more tender, juicier meat that cooks a lot faster as well!

NOTE: When wrapping a pan of meat in foil, cover the meat with a piece of butcher or parchment paper to prevent the rub / seasoning from adversely interacting with the foil. This prevents any off flavors on your meat.