I start fat down and turn after 1-1/2 hours. Then turn again at hour 3. Then I turn to balance out the color.
For whole ones, I play it by ear and foil if necessary. I too usually foil flats around 170° and use a mixture of beef broth, beef soup base (paste) and a splash of wooster & splash of cider vinegar.
A lot of mine are tender enough between 190° and 195°, because I go with a long cooler time and part of that is cooking time too.
KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal
Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery