Yeah, I would definitely string it up. I have situations where my bone-in butts sometimes fall apart when I lift them off the grate if I am not careful.
This will also help with even cooking as well.
Other than that, I am a big fan of brining and mustard binder. So, I think you are on track there.
I wouldn't foil at all. Foil is typically used as a crutch "Texas Crutch" to speed along cooking. But I prefer the low and slow method and just start early. You will want to allow 2 hours per pound. So, if you want it for your evening meal, I would put it in the smoker at 10:00 the night before.
I would also recommend ramping up the heat to prevent combustion of your wood. What I do is run at 135 or so for 45 minutes before cranking it up to 225 where it will stay for the rest of the smoke.
BTW, do not open the smoker until you hit your desired internal temp. Keeping that moisture in the smoker it very important.
I would also add a mini-loaf pan right on the bottom of the smoker resting up against the smoke box filled with Beer or Apple Juice/Cider.
Smoke until 198-200 or so and then pull the butt out, double-wrap in foil, and then let rest in a cooler with some old bath towels on top for 1-2 hours (minimum of 30 minutes) before pulling. If you are going to slice it the time will be reduced and you would only cook to an internal temperature of 170 or so.
If you reach your internal temperature early, lower the temp down to 135-140 or so and it can rest in the smoker at that temperature for several hours until it is ready to come out and rest in the cooler. I have had butts get done early and let them rest in the smoker for 3-4 hours and they were as good as any other butt I have made. I would much rather let them rest awhile in the cooler than have to eat at 9:00-10:00.
That's all I can think of for now.
