i did a quick search and didn't see anything that related to this question very much so ill just ask! i consider myself an intermediate smoker and have done ribs, made my own bacon, fish, homemade sausage, meatballs, chicken, and quite a few butts. My question is how much bark is too much on pork butt? i find that beyond 4-5 hours of good smoke (applewood) the bark starts to get a little bitter and muddy tasting. usually what i do when the pork butt reaches about 160 degrees i take it out, wrap it in a thin layer of foil (fat side down) and put it back for the next few hours until it reaches 190 degrees. what are your thoughts on this process? If you have a better way to prevent the bar from getting bitter please tell me because i am afraid that when i wrap it in foil the bark losses some of its crisp meaty texture and becomes a little chewier and unlike good bark should be. thanks for any help!!