Recently cooked a brisket and a pork butt in the BGE (on different weekends.) Both had a fairly hard crust formed on the outside. For the brisket, cooked at 275, used meat thermometer, the v-rack and drip pan. The butt was the same except cooked at 300. Other than the crust, the meat was great. Someone said the meat should be wrapped in foil. I suppose that might eliminate the crust, but won't it affect the barbecue taste? How should I proceed next time to keep the crust from forming? Anyone experience here? Knowledgable input is welcome.