I would not have foiled but had to get some shut eye and I saw I would have to reload on coals in the fire basket for the final push so it was after midnight when I got that far. And yes I am with you on higher temperatures. It worked like a charm and only took 16 hours give or take. I is very moist, tender and flavorful.Tasty looking chunk O pig! I never foil, and actually have been running hotter temps 285-300 when smoking hurts and shoulders. Honestly can say the meat turns out just like it did when I uses to go low and slow. Only difference is the time it takes to get done.