Every piece of pork is as different as every person's perfect smoke. There is no one perfect way, when you find your "sweet spot" you'll learn to bend it and use it with most of what you cook.
Which piece of meat is right? Which type smoke? Brine? Rub? Season? Inject? Everyone here will enjoy helping you and everyone usually has a different idea. See two smokers built at the same plant most likely don't have the same cooking aspect. They have different hot spots, you use different coal, you place the meat on different racks. All these things affect what you'll see when cooking.
Luckily the good thing is you have to smoke meat to figure it all out, and that's not a bad thing.
Me, I am old school, here learning new school and enjoying it! I don't care much for foil, its a way to speed things up. Heck until here lately I never used a digital thermometer. Again another thing I had to embrace, it guarantees a delicious meal even if you make a mistake. I wish they would have had one 40+ years ago when I was learning on my own. LOL
My pit actually is much like Bear's, I cook mine at 220 and for some reason pulling at 203 is like a magic number. It just works for me.
A suggestion, don't pick a random number. Get a toothpick or Ice pick if you can find one, and gently probe one spot when the probe slides in like its passing thru hot butter, it ready. You don't need a thermometer. Then allow it 30 mins to and hour to rest, it will make all the difference. Think upon it, you've smoked for hours and hours and hours and then you can't wait an hour to make it perfect?
Bonne Chance, and have a great 4th.