Yep. That's why i foil. I know others dont, and that's certainly their choice, and they're happy with their results. I/we foil because:
1. Moisture retention. We compete and we cook for ourselves. For competitions especially it needs to be as moist as possible.
2. Bark (appearance as well as taste). Need it to be more reddish brown (described as a mahogany) than towards the black. Also the
blacker the bark the more bitter the taste.
3. Whole shoulder must be great; not just pieces. When we compete it's more likely to be MBN; judges will be right there in our campsite.
The shoulder must be perfect in every way, not just a few select pieces. Also, we can't separate the money muscle from it. None
of the hard bark / outside stuff is acceptable. None.
We get less loss due to burn, or over-smoke, or dryness, etc.
I'm not saying others dont get great results without having to foil. We dont.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook