When embarking on the delightful journey of smoking a pork shoulder, have you ever pondered the optimal temperature at which one should consider wrapping this succulent cut of meat? It’s a fascinating topic, isn’t it? As the smoking process unfolds, the interplay between heat and time becomes crucial to achieving that coveted tenderness. Should one wrap the pork shoulder when it reaches a certain internal temperature, or might it be more advantageous to wait until a specific stage of the cooking process? How does the Maillard reaction influence your decision to wrap? Are there variations in technique based on the type of wood used for smoking or the specific recipe one is following? What role does ambient temperature play in the timing of the wrap? Given these nuances, how do you determine the precise moment to embrace that wrapping technique to enhance flavor while ensuring optimal juiciness? It’s certainly a conundrum worth exploring, don’t you think?