This thread seems like its backwards. Some people foil at a lower temp, maybe 145 - 160, foil and continue to cook until done (I've never done that). I'm a recent convert to the toothpick. I used to take them up to 195 - 200 but they were often very dry. Last week it seemed done, by the toothpick, at 187 so I somewhat skeptically pulled it out, foiled it and into the cooler. Really turned out well. As for length of smoke, my limited experience seems to indicate that adding smoke after about 145 - 150 doesn't seem to make much difference with the smokey flavor. Just MHO, but I started recording that after reading a number of posts saying the same and think that is correct.