[ws669]

Been doing pork butts about a year now, dont them foiled and unfoiled. When they are foiled they definitely cook quicker, but I like the crispy bark on the unwrapped. is there any reason to wrap other than time? does it make the butt juicier or add flavor? if not I would rather leave unwrapped and get a good bark. If wrapping does make the meat better would it be bad to leave unwrapped until 160 then wrap to 190 or so then unwrap and finish on the pit? any help would be appreciated.

thanks