I wanted to get some opinions on using foil with boston butts. I've smoked many a butts in the past, but never with foil. I've been chosen to cook the pulled pork for my families Father's Day celebration and wanted to try something different. In the past I've just seasoned with a rub or a sauce and cooked at 225 degrees until it reaches 190. It's never really pulled apart how I would have liked, but from looking around I see that I need to try letting it cook to 200 degrees. I'm planning on trying a brine for the first time as well (whats the use in extended families if you can't experiment on them a little, huh?!?). But back to my main question. If you have wrapped in foil, at what temp did you do it? Did it keep bark from being made? How did it compare to butts you have done with no foil? I know some people wrap it to speed cooking, but that's not a concern for me because I'm going to be cooking and pulling a day or two before the dinner. my main thought on wrapping the butts in foil was so it would be braised in its own juices and make it more flavorful and act as an insurance policy on keeping it tender. Any thoughts? Thanks for your feedback!