As a side note, I have this friend.., no it actually is a friend and not me, who was utterly insistent on smoking a picnic "au naturel" despite many gentle suggestions from me that he foil it, especially after it coasted past 14 hours and was still in the 165˚ range. He wouldn't be deterred, and it eventually ended up taking something like 21 hours. When my wife and I joined them for dinner the next day, I was expecting to see lots of caramelized, crunchy bark mixed in with the pork. Alas, all I saw were perfectly pink strands of pork. He'd sent quite a few pics of the process, and I knew it had had a really heavy, dark crust, so I asked him what happened to it.
"Oh, I cut that off and threw it out", was his reply.
In his defense, he and his wife were the ones who introduced me and mine to Syrah and Shiraz back in the early aughts, so I can forgive him a little overzealous carving. I can't complain too much, however, as like I said I'm not a huge fan of all that burnt crust.