re: SEC BBQ is pork based

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Disagree here. Go to any bbq competition and most wrap AFTER the bark has formed to retain moisture. Meat also takes very little smoke after it reaches 160-170 degrees.

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I'm not talking about smoke. I'm talking about the contrast in texture from the inside of the meat to the outside of the meat. By wrapping it, you soften the bark. It's unavoidable.

Most BBQ competitions have a time limit where you have to turn in your meat my a certain time. So it's a different process than a restaurant or backyard cook. The point of the wrap in competition is to speed the cooking process by trapping the steam that the meat is releasing when cooking (so you can get it turned in on time). But the same moisture that you trap in your wrapping material is detrimental to your bark. It is retained in the exterior of the meat. And the crispy goodness that is the bark goes away.