I leave mine in the husks untouched and unsoaked. Put them over high indirect heat and turn a 3rd every 10 minutes. DONE. The husk will tell you alot. When the side is charred, turn, charred, turn, charred, turn, done.
The only prep that I do is cut off the stringys at the top.
Ain't no joke'n in smoke'n!!! Weber Genesis Silver A and CharBroil Double Chef smoker