So I made my first butt this weekend, which was juicy and fantastic. However, like always, I'm looking for ways to make it better. One thing I would like to do is get that crisp, crunchy bark. 1. I fouled my meat the last time. I'm guessing to keep a bark there is no foiling, correct? 2. How much longer does it take to get to temp this way? 3. Does anyone ever have trouble with the meat drying out this way? Thanks in advance.