I did my first racks of no foil this past weekend since learning the science of the meat. The whole family liked them better. I did not sauce them but I will in the future. We like a good bit of smoke as well as a light rub.
Thanks to this site, I learned what really makes tough meat tender - the melting/breaking down of the connective tissue. The previous times I have tried no foil ribs, I would get nervous that I was drying them out and pull them way too early. I used the toothpick (probe) method this time to measure for tenderness.
I have actually found that simplifying most things have given me the best results:
Ribs and butts - rub them, smoke them until they are done.
Brisket - rub it, smoke it to IT of 160-165 and then foil it with some beef base. Then let it rest for an hour or so. I do inject beef base from time to time. I foil this to save time.
Chicken - brine it, smoke it until the white meat is 160 or the dark meat is 175
Sausage - use fat as the binder instead of NFMP and water, bring it up to temp slowly as to not render the fat, then an ice bath.
This site, well, the people on it, have taught me tons.......