Originally Posted by Dave Hutchins
I like the wrap in plastic and foil route my pork all ways comes out juicy and so tender a baby could eat it . I have done this commercially for years with no complaints.
Just a question - have you ever smoked/cooked it NOT wrapped? It still comes out juicy, tender, and almost butter-like. Then there is the "bark" that is the REAL treat for those standing first in line! OR, are you talking about in the oven. I have also placed mine on a rack in the oven (not in a pan), placed a pan of apple juice below, set the oven at 225º. Cooked to an internal temp of about 190-something and it was awesome. Of course, it was a rather huge piece of meat and took 20 hours to cook. But boy, was it good.