I took a class from Slap Yo Daddy / Harry Soo who has won tons of BBQ Championships. He cooks his butts and briskets until the bark is set (can't scrape it off with your finger) then spritzes with water every 30 minutes until he likes the color. After that in his opinion, you are just drying out the meat unless you foil it. I get it., you get the smoke, you get the bark and the color. What is the point of continuing over a heat source that will dry out your meat? Foil it with some fluid with a lot of flavor (Stubb's Pork or similar) and cook till probe tender with a toothpick.
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold,
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
Proud recipient of a TWERK ball certificate