yep. that's what i also do and nope, it don't hurt the bark. only difference is that i push it up just a bit higher - never more than 205.
>>>I assume you must mop pretty regularly near the end.<<<
actually, my understanding is that the mop is more critical near the beginning, due to the fact that the pork isn't making its own juices yet. after a few hours into the smoke, mopping is not as critical because the pork (even if the fat cap is removed) is pretty much basting itself.
having said that, i mop starting about an hour and a half into the smoke and keep doing it until i run out of mop or until the smoke is done.