Hi Everyone... I Ran my first pork butt through my brand new MES last weekend using the instructions found here. It was great. Very tender and flavorful. My only complaint is that the crust was so soft, it more or less dissolved when I was pulling the pork. I'm not sure what I did wrong. My question is, if I skip the foiling part and leave the butt bare the whole time, will it make for a harder crust? Also, does this typically affect the cooking times?