My SIL is back in town for the weekend. His job takes him out of town sometimes. This weekend he is doing a cook.....Pork Shoulder, Brisket, and Pork Ribs. Him and his dad smoke all of these meats in a way that I have never seen anyone else do...Even online video's. When it comes to wrapping meat, as some folks do with foil or butcher paper. They wrap their meats in what I think is Siran (sp.) Wrap but it may not be. It holds up to the heat..not melt etc.! Have you seen this? I heard that his dad did this in some restaurant ....Fairfield or East of Dallas somewhere. Each of these meats were wrapped before they entered the smoker.

I have seen them wrapped with saran wrap after they're done to keep the moisture in, but never before smoking. I smoke at 250 until it reaches 170 then wrap it.

Clear kitchen wrap is heat resistant up to about 250°. Putting it it the smoker wrapped will steam cook the meat. This could be an attempt at redneck sous vide. They’d have to keep the temp well under 200° if they plan to open the wrap and then smoke it.

This site has a lot of good information. Here is a good thread about when to wrap and temps

Texas BBQ forum