A whole hour at the end is longer than I would do ( I would only do long enough for sauce to set). It all depends on what you like. Might get a bit mushy.
I agree, I find 15-20 minutes unwrapped to finish them off and set the sauce usually does the trick.
Last batch I did was a 3-3. 3 on the smoke, then in foil and covered in sauce. Wasn't a plan so much as it just happened. Which means by the time I remember the 1 hours part it was almost over anyway.
That method works great on a pellet grill! I bought a weber kettle in the spring and have mostly been using that as of late but when I do use my pitboss I also like using the smoke setting for 3 hours around 180° with a pan of apple cider/apple juice and spritz as well. It's easy to dry them out running 3 hours at such a low temp. I extend my wrap time and shorten the last hour to 30 minutes just enough to get some smoke incorporated into my bbq sauce and get it set. It definitely takes the entire 6 hours when smoking at 180° for the first 3 hours so if you're cutting down the last hour it's gotta either smoke longer or be wrapped longer.
I always check an hour into my wrap just to see where they're at. I look for good draw back on the bones and if I can carefully lift the rack from the center and the meat kinda cracks apart but they don't break completely I know they are good to go. You can also use a probe or toothpick to stick the meat to check for tenderness or check your temperature as welll. id say somewhere around 200° is a good to unwrap, sauce and finsh for 20 to 30 minutes.
ah,,,you comedian
