I just smoked it in 105C for 15,5 hours, no wrap, rub in the surface just before starting. Last 8 hours of the smoke, I spritzed apple juice every hour. I had 2 liters water in the foil pan during smoking. When probe went in to the meat like knife in butter, I took it away. Foil, towel, cooler afterwards for 3 hours.Nice bark! What method did you use to cook it?