I did not foil. But, you could...it would affect the outcome in 2 ways:
1. Your "bark" would soften, and be more tender. If you are going to pull it and mix it all together, you may not notice much difference. It you are a "barkaholic
" like some of us - you may miss it a little. Foiling can be done to steam/braise a piece of meat resulting in better moisture retention (usually not a problem with a pork butt due to the fats thru out the meat ) and tenderness ( also - not a problem if you probe it for doneness. Use an IT of 205F as a guideline for doneness for pulled pork.
2. Foiling will prevent you from mopping as often or as easily ( and, I like mopping/basting every 20-30 minutes once the pork reaches approx. 150F IT ) Up until then, it is trying to absorb smoke, and I do not want to interfere with that.)
Because there are benefits and drawbacks from foiling - you may want to consider a compromise. Perhaps try this?: Once the pork reaches 150F or so - put it in a roasting pan - then you can make a foil "lid"and you can baste and re-cover easier. As well - you can decide if you want to leave it uncovered to finish so that you get the exterior color/bark that you want. And, if you foil line the pan - you make the cleaning of the pan a snap, and you have kept all of the mess contained, so you don't shellac you grill with the basting juices.
Any way you do it - you will like it I will bet.
Don't underestimate the effect of the injection and rest in the fridge for 2-3 days. It really does make a difference. The multiple day rest is not something that can be done in a competition or restaurant - due to time/rules- but, at home YOU have un-limited license to experiment, and have fun
.
So - don't worry about following the recipe to a "tee"
....It can be your recipe if you you customize it for your tastes. All I have done is provide an outline that you could follow if you like.
Please share your results with us!
T
