My take on foiling is to foil usually somewhere around 160 or so, depending on when I catch it as I mop or otherwise tend to things. (No real hard number) My take on foiling is pretty much a complete, sealed, wrap. But... as soon as I stab the thermo into it .... Anyhow if I am using a mop or have something on hand, I add a cup or so of liquid to the foiled meat and let it cook to what ever finished temp that I am shooting for (190 ish depending). Then, very carefully, (Because things always seem to leak for me) I bundle it in a towel or two and set aside in a cooler or add an extera towel or two to that and leave on a table or counter depending on cooler availability or counter space. Some folks have pretty good luck with foil pans or regular pans and then a tight foil seal over the top, I am gonna try this sometime. The point or effect of foiling and adding liquid is almost steaming the meat right at the end of the cooking. There is one trade off though, your bark crunch can turn to a bark chew or a bark mush. I have tried to reheat or dry out the bark after a foil finish with no luck. I mean that it is still tastie as ever, but it will be a little on the limp side.
To be honest, I don't have a set, step by step, of doing anything. There are just too many variables. Now, if I were doing one of the same every weekend or more every day for a restraunt, I would be more concerned about establishing a set of step by steps to follow. Otherwise keep trying different stuff and remember what YOU like and try things that you think you might like to change.