Wrapping pork gives you so much more control. And apparently, the meat picks up most of the smoke flavor in the first 4 hours or so. And wrapping eliminates the stall, saving 4-6 hours of cook time.

I didn’t think pork could be messed up, but one I did low and slow (took 16 hours) ended up a little dry, and there was no juice to add back.

But maybe the best part about wrapping is that it doesn’t matter where you heat it after wrapping, so to save pellets, I just transfer it to the oven for the last part.
The low and slow I did used probably 20 pounds of pellets.

Just my .02