I did not know that was safe. I will try it.A very small fire of briquettes....like three or four and some soaked wood for smoke. You really don't need to cook this at this point as it's solely for the smoke. The oven baking at 200⁰-225⁰ for 8 hours is sufficient to cook it.
Yes to the saran wrap. Tin foil is made of aluminum which will react with acids and spices and dissolve.
The temperature is low enough that the plastic won't melt as it's in contact with the pork.
You mean parchment paper? How do you do it once?if it was in its on liquid, it would just be braising… if the meat was not easily shredded my first thought was not long enough to break down the collagen. I do brisket a lot in the oven. I bake it uncovered and then wrap in foil or paper. I actually like the paper better. Many of these meats stall when the internal temp gets to 165 and wrapping them helps get past that phase. Brisket and Chuck should have about the same ending temp for it to shred or fall apart… someplace right around 200 degrees F. The juices are Great to poor back over after shredded.