The only thing that jumps out at me is you are foiling and you are doing it way too early. I would try a cook with no foil, that way you aren't turning your smoker into an oven when the meat hits 140. Even If I wanted to use foil, I wouldn't wrap or pan and cover till meat hits at least 165. that would give you more time in the smoke, and help bark development.
You might try to get your hands on some hickory or oak wood for flavor. Fruit woods tend to impart a more gentle flavor into meat than nut woods. This is the reason I love apple and cherry though. Not overpowering.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)