Great to hear TK. I do loose some of the sauce in the aluminum foil, and with ribs I'll do a couple wet, and a couple dry when I do them. I wrap both after a few hrs of smoking to keep the moisture in.
Boston Butts I dry rub only, but I make the rub up 36hrs ahead of time and rub it down. Then I wrap the butt in saran wrap and throw it in the fridge until smoking time. I smoke with the fat on top so the juices run over the meat and soak into it. After smoking I let it sit for at least an hour before cutting or pulling it. I then let people add what kind of sauce if any when they serve it.
Jeremy
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