This was a great thread. A chart of pros and cons. That my friend is dedication and huge help to those who are torn between the two methods, especially for their first smoke. I have done both, foiling mostly out of necessity (time constraints) and I'd have to say when I have made it for friends and family, they really love the crispy, caramelized bark. I have also made pulled pork and had to reheat later with finishing sauce or apple juice and it ends up being the same effect as foiled, a juicier, sometimes more flavorful end product and thats awesome too. Variety is the spice of life and the key to good eating. My vote is foiled, unfoiled, pulled, sliced, dry rubbed, wet rubbed...whatever your heart desires. Again, great post!