Another problem I've had with wrapping bbybk's is that after two hours unwrapped at 225 and one wrapped, the internal temp will be right at 200 and they will be tender and ready to come off EXECPT that the bark has melted due to the steam treatment in the foil.
No problem right, but after 15 minutes unwrapped to set the sauce, the moisture venting from the steamed meat will evaporate off and the internal temp will drop down to 170 by the time the sauce has begun to set up.
My conclusion is that the time it takes to set the bark again will quiclkly dry out the meat and if you continue to rely on internal temp they will cook to dry as a bone before the temp rises back to the ideal 204 area.
I'm thinking of opening the foil just enough to do the final saucing and then get them the heck out of the smoker as soon as the sauce sets enough to handle them to prevent overcooking,