Ran naked on my last two packers and it really does change the game. What worked for me was leaning into the stall way harder instead of running from it. I bumped my spritz to every 45 minutes after the 3 hour mark, half apple cider vinegar half water, and that seems to keep the bark from turning into concrete while the fat renders down. The flat stays moist because you never trap that steam in there steaming the crust, you just let the fire do the work. Only thing I would say is watch your pit temp closer without the wrap, a small spike will dry the flat out fast since there is no foil to save you.