Originally Posted by kickassbbq
You can foil at 150, cook to 180 internal, unfoil, crank the heat on your smoker and go to 195-200 internal. That will get you the Bark Back.
I don't want no stinking meat, I just want the Bark!!!!!!!!!!
Exactly what KickAss said. IMO to really get tender competition meat you have to foil, this is really what helps break down connective tissue and collagen. When your meat gets to a certain temp, usually within 10-15 degrees of it being fully cooked just take it out of the foil and let the heat dry out the outside again. Your bark will be back!