Hey Speedway, that is a loaded question you have there. Let me see if I can break it down for you.
The internal temp depends on how you want to serve it.
If you are slicing, then you will want an internal temp of about 175.
If you are going to pull it, then you will want to baste and foil it at around 160 and continue cooking until you reach an internal temp of 195 - 200.
Foiling is a personal preference. the difference between foiling and non foiling is the texture of the outer crust (bark).
Foiled meat tends to be softer and less dry on the outer edges whereas unfoiled meat tends to be a little dryer and chewier on the outside....as already stated, it is a personal preference.
There is no right or wrong way to do it....I suggest you try foiled and unfoiled and see which you prefer
As for how long to smoke, the rule of thumb is to smoke until the internal temp reaches 140 as not much smoke will penetrate after that...again, this is a rule of thumb and opinions vary widely on this matter as well.
Regardless of how you smoke it, remember to wrap your meat in a towel and place inside an insulated cooler and rest your meat prior to serving as the meat needs time to rest (allows the juices to redistribute through the meat).
Good luck and let us know how it turns out for you...and remember, we live vicariously through the qviews of our fellow members!
