This probe temp and the feel test just take time to "fine tune" to your taste and liking.
I consider the temp to be an indicator that I should be looking closer based on "feel".
So, a temp that works for one person, may not work for you.
I monitor the temp in the point and start "feeling" at about 190.
But, that is just my "alert" number.
Bark has never been a problem for us. And we foil when the color is right.
You may be wanting a "dryer" bark than we do.
If so, just unwrap it (saving the juices of course) and put it in some heat for 30 minutes or so to crisp it back up.
Or, maybe you would be happier with the bark if you just did not foil at all.
Strictly your preference as to what is important to you and how you get there.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.