I usually go unwrapped and target the pit temp to between 300-325 degrees... Probably a little hotter than some would agree with, but I can get consistent results.
I have an uncle that does the 270-280 degree thing and then wraps to finish, etc. etc. etc. He goes to festivals and such and cooks and does fairly well... However, when something needs to be cooked for a family get together or someone wants something smoked around here, they always come to me for it and claim my flavor is superior.
Don't know if panning or wrapping alters the flavor that much or not or if it is just a texture thing, but for whatever reason the folks around here prefer non-foiled.
BBQ ADDICT and Ag Teacher