Thought I would ask for opinions on foiling pork shoulder. I have tried experimenting with both and this is what I have found. When I foil for the remaining two hours of smoking, the pork shoulder falls apart, is moist and tastes great. When I dont foil the shouder is alittle harder to pull in that it doesnt pull apart as easily as the foil shoulder does. I have also found that the shoulder that wasn't foiled isn't as moist, it isnt dry, but it doesnt have that noticable moistness I have found with the foiled shoulder. The one noticable diffrence I like with the non-foiled shoulder is the bark, cant beat it. So with this said, which way would be the best way when cooking at a contest? Just thought I would ask and see what the concensus was, as always thanks in advance.