I agree with Blue, Pull it around 195 and wrap and throw in a cooler, letting it rest will allow all the juices to distribute throughout the meat and it will be moist. If you cut it too soon you lose a lot of juice. As far as the moping it every hour, this is not my Technique.....others may disagree, but like was pointed out earlier everybody has their own style.
Me, I try to open my doors as little as possible......
Most of your smoke is going to introduced to the meat in the first couple of hours so I would avoid moping during this time. I don't want anything to interfere with the smoke penetration
Good Luck and remember...the only stupid question is the one you didn't ask