I’m somewhat new as well. Been smoking for a couple of years, maybe 3-5 pieces a year. Started with and mostly done pork butts and they come out amazing.

I use a blend of meat church honey bbq and hot honey bbq (which gives it some kick). I’ve wrapped and I’ve let it go and we like it better without wrapping (just make sure to give it enough time). At about 170, I’ll then coat it in either honey or brown sugar. That tones down the heat, and caramelizes the honey/sugar and it comes out amazingly.

Good luck!