@BBQFiend - With my wrap method you will not get a tough bark, but like
@austin87 said, if you smoke them correctly unwrapped it shouldn't be tough like jerky. I think you should do two racks, one using the wrap method and one without so you can try both methods out at the same time and see which one you prefer. Again, the reason I like my wrapping method is that I know they are going to be awesome at the end without having to test. The unwrapped method requires a few lift tests towards the end, and until you can lift the rack with tongs and they bend enough to almost tear apart but don't, they are done. You might get lucky on your first test, or you might have to test every 20 minutes 2,3,4 times until they are done.
As far as corn goes, everyone here has a different opinion about it. I like to trim some of the husks and remove some of them if there are a lot and they are thick, then trim the stalk end (so they can absorb water) and soak the corn in water for an hour. I then cook them directly in the husks over direct (medium) heat rotating every 10-15 minutes for a total cook time of about 30-40 minutes. I think cooking them in the husks is the best way for making the shucking portion of corn on the cob the easiest. In my opinion once cooked the husks and silks come off really easy and you can make your guests do it! LOL
Cooler corn - If you need to make a ton of corn for a party or function, shuck all of the corn and put it in a cooler. Add enough boiling water to the cooler to cover the corn then shut the cooler. The corn will be ready to eat in about a half hour and will stay warm without overcooking for several hours if not longer!