Burping is when you bring your BBQ off the smoker and you open the wrap to allow the steam to escape. If your bringing BBQ to a certain temperature and you want to stop the cooking process to get the exact consistency you want. Let’s say your at a BBQ Contest and your cooking Boston Butts. You get the Butts up to 185 F internal temperature and that will give the tubes and horn the right consistency for a box presentation.
If you don’t burp (by letting the steam out of the wrap) the cooking process will continue. The consistency will get much softer as the cook continues even off the smoker, or in the cambro.