Wait, you leave the bark naked, @patj30? That's wild to me. I wrap every single time because I want that meat to be fall apart tender, and I just accept the softer bark as part of the deal. The idea of going without wrapping the whole cook for a crunchy bark is honestly kind of shocking. I'd be so worried about the meat drying out, even if the outside got super crisp. I guess I just love that juicy texture too much to risk it.