I don't foil or inject but my pork doesn't come out dry. I baste it every time I add wood though. I also let it rest for at least half an hour. I know if you cut/pull meat too soon the natural juices tend to run out too quickly and the meat seems dry. Resting allows them to redistribute through the meat.
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55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer