I do 2 on the XL in 8 hours... 4 open in the smoke and 4 wrapped.
Doug, what is the bark on yours like when you foil wrap for the last 4 hours?
I have never wrapped. I like a good crust on mine.
It develops well in the first 4 hours, so very similar, but probably not as thick as if not wrapped...very tasty, but a good crust if you don't drown it in sauce like I do sometimes. We like that too. IMO the wrapping helps reach the desired temp faster and holds more moisture in.