I see for both pork shoulder and brisket some people cook it for awhile then foil it and cook it longer whereas others don't foil. What are the pros and cons for each? I’m going to be cooking one of each for my wife’s b-day party and trying to figure out what’s the best way. I’ve done pulled pork before in the Bradley smoker and never used foil but this will be the first one in the MAK and first brisket too.
Thanks
Thanks