I think I have asked before with a pretty split decision on foiling. I tried some foiling in the past and it certainly makes the bark soggy which was not my preference. I have also not seen many competition smokers use foil for much of anything. I am going to smoke a chuck roast just because it is here and wife mentioned that last time, the beef was a little dry. So, is there a way to maintain good moisture without the soggy bark issue? Has anyone tried removing the foil late in the smoke to let the bark firm up? Seems to me once the bark is ruined, it probably will not come back. I sear mine on the grill before smoking. Just personal pref there.