This question is probably answered somewhere on the forum, but I didn't find the answer with a simple search. I just got a Pit Barrel Cooker last week, and did some ribs and a shoulder that turned out great. I followed the directions and wrapped the shoulder at about 160 degrees. The only thing I didn't like about that is that you soften the bark too much with that procedure. I'd like to try a shoulder without wrapping, but I'm concerned that without the foil crutch, it might not get up to temperature before the charcoal burns out. Any advice?