Foil wrappers

Why do some pro's I've seen on TV wrap their beef and pork shoulders in aluminum foil after several hours of smokin?

If they are foiling and still cooking - it is probably to speed up the cooking (if the meat is taking too long) or some think it makes to meat more tender (creates a steaming environment).

If they are foiling after taking the meat off the smoker - That is just so the meat stays hot while resting.

WeberBoy

I have used the foil method with a pork shoulder and it really helped to make it easier to "pull" the pork - and it was still extremely juicy also