Ropo has it down. I also never foil,smoke at 200* to 225*f ,untrimmed and unopened for 6 hrs. THEN i check for pull back and crack.
You'll know you are in the zone if you see them sweating (weeping) when you open them for the check.
The K.I.S.S. method is the best,and once shut,leave the darn Smoker lid "SHUT"-that means don't open the thing by any means,not even if it means you sleep on the couch all night,or that raise is in jeopardy.After trying them,things will turn around-you may get an even bigger raise(in both areas-LOL) after they taste the difference and realize you know your stuff
I keep referring to the Physics of smoking-when you open the lid on a fairly well sealed Smoker, you lose Heat,Pressure and Moisture( built up in the chamber from juices and water in the meat)
Heat and Pressure are the same, and thier action on moisture containing products(this being themeat inside your cooking chamber as they expand from the heat and the meat juices hitting the bottom of your Smoker)remember-heat=pressure.
The great majority of meat juice will be taken into the meat fibers and the unsaturated fats(the Collegen and Lipids) will melt and flow out of the meat.
The better your Pit is seald, the better and quicker your "Que" will be done; opening the lid is the one thing most BYC's do,they spend so much time and effort to get a good meal and it's not done when they want it, and guest are dissapointed.
Now ,again I'm in for a trip to the penalty box; when smoking like meats and all are close weighing the same(a 4-5lb. diff. won't matter)will cook more efficently,timelier,and retain it's juiciness ---IF you leave the door shut and let the food Gods do the work.
That's why a lot of us say "NO Peeky"
Hope this helps and...