Since that wonderful season is back upon us here in the midwest I have a couple questions. I've done my fair share of pulled pork and usually just mix up a rub consisting of the usual brown sugar, smoked paprika, salt, pepper, cumin, table sugar, cayenne, chili powder.... I then cook in a foil pan uncovered for the first 3-4 hours then cover the pan in foil and finish up to an IT of 165 degrees. I've been looking at various recipes and I've found some mops that want you to mop meat every 30-45 mins. Does this not let a lot of your heat out? Also I've seen a lot of people cooking directly on rack, does this not dry the meat out? I feel by keeping in pan it's able to cook in it's own juices and stay tender. It always comes out great when I cook it but couldn't win a presentation award. Is the pan hindering the bark and smoke ring? I would love some input from anyone and everyone. I've decided there's no such thing as a master just a lot of different great ways to do things and I want to learn as many as possible.