Using Killer Hogs BBQ Rub and smoking at 275 with an amaz-n-tube. Camp Chef pellet grill with Apple pellets.
Myself I will pan and cover with foil when the butt gets desired bark usually 170-180. Then pull when I get good bone wiggle. Usually 195-210This foiling your are talking about, is that after the butt is pulled?
I pull mine from the smoker, wrap in foil and place in a cooler covered with a couple towels for 30 minutes to an hour. Would this method cause the bark to not be as crisp?
Are you suggesting setting the butt on a cooling rack placed in a foil pan?