I have been looking at everyone's q-views for their butts and have noticed that some people end up with a, for lack of a better word, *drier* and thicker bark than I normally do. I pretty much stick by the basic butt smoke over in the sticky section: http://www.smokingmeatforums.com/for...ad.php?t=57139 Now, that calls for foiling at 165 and it never leaves the foil until it is time to pull. From researching the site, I believe this is where my bark loses the crustiness that I am looking for. The foil is there to help get past the plateau and help to keep more moisture in the meat from what I recall. Specifics: Heavy mustard coating before rub. Rub has been "Pork Rub" from McCormick. I coat with as much as I can get to stick to all the mustard, then I re-coat it when I unwrap it. Spritz is s mix of 50% apple cider vinegar 50% apple juice. Gladly give any other information that may help. My questions are: What are the drawbacks of doing a method similar to the rib methods where you cook uncovered, foil, then cook uncovered again at the end. I think the open air time would allow my bark to firm up again similar to ribs. Has anyone ever mixed their rub and mustard together, slathered it on then put more rub on top? If so, what were the drawbacks? My thoughts on it were primarily focuses around getting more rub on the butt, but in a way it would minimize the exposure to the butt from the mustard. What else could I try? Maybe I need to change rubs or what I spritz with? Or would changing the foiling process be the fix? Any help is appreciated. Once I get done with the SNP mods I am wanting to get some butts and take them to another level.