I have spent the last few days searching around and reading and have no firm answer to this question, do I foil or not foil a pork butt?
I am planning on doing my first pulled pork, and first overnight, on christmas eve onto christmas day on my WSM. I am planning on cooking starting at around 11 PM christmas eve and then having some good eats around lunchtime christmas day.
The big question though is do I foil or not foil? I am looking to get a good bark, but have seen that in some posts the bark when foiling at 165 turns to a texture similar to the meat. But not foiling I have seen can make things take a LOT longer. I am leaning more towards the not foiling at this time. If I do not foil should I put a pan under the top grate for drippings? I am planning on using the finishing sauce in the stickys. Also if I do not foil during the cook with foiling and putting it in a cooler to rest take away any of the crispier bark?
Thanks for any advice you can offer.