I have a new Brinkmann Gourmet Electric Smoker and am planning to do a pork butt but have a few questions.. 1. Some people seem to advocate foiling during the smoking process. My question involves knowing what point to wrap the butt. Am I trying to hit an internal temp to trigger the correct time to foil? If so, what temp? 2. Once I`ve foiled, does the butt stay on for the duration of the cooking and how long should it stay foiled? Thanks for all replies!