Just got my first smoker

[MileHighGrowler]

(01-28-2021, 01:33 PM)WeezyBengal Wrote: It can take on too much smoke and the bark can get bitter. The main point in wrapping is to protect the meat against too much smoke. The other point is to help speed up the cooking process a bit. 

I've always heard pretty consistently that meat won't take on any more smoke flavor after about 5-6 hours.  After that, it's really just the heat and not flavor you're getting from leaving it in the smoker.  Unless you're burning a dirty fire for another 12 hours I don't think you'd end up bitter bark or any off flavors.  In the ones I've done fully unwrapped for 18 hours I didn't notice any more smoke flavor than wrapping after 6 hours.  And definitely no bitterness.  The main points in wrapping (in my experience and from others I've talked to) is about getting over the temp stall faster and preventing the meat from drying out).  I'd be really curious to hear of someone who "over" smoked or got bitterness, and what led to it happening, because time alone shouldn't be the culprit.