What temperature should I wrap my pork shoulder if I aim to achieve the most succulent and flavorful results? As one embarks on the culinary journey of smoking or roasting this exquisite cut, the timing of wrapping—a pivotal step known as the “Texas Crutch”—can often lead to confusion among home chefs and barbecue aficionados alike. Should it be when the meat reaches a certain internal temperature, or is there a more nuanced approach that takes into account the specific characteristics of the cut? Moreover, what are the implications of wrapping at different temperatures on the overall texture and moisture retention of the pork? Will it ultimately enhance the bark or compromise its integrity? Are there certain indicators or telltale signs I should observe to determine the optimal moment for wrapping? Engaging with these questions not only elevates the cooking process but also enriches the dining experience. Amidst the complexities of flavors and techniques, how can one discern the right moment to seal in that delightful juiciness?