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3-2-1 here as well.
I've tried 6 hours at 200 and the problem is the bone doesn't get hot enough to heat the fat on the inside so the meat stays tough to the bone no matter how long its on there.
The 2 hours wrapped in foil at 225 is what heats that bone up and cooks from the inside causing the meat to fall off.
3 hours at 180 for the smoke to penetrate (dry rub only)
2 hours foil sealed in smoker to cook from the inside (honey, apple cider, brown sugar, mustard, whatever)
1 hour sauced (unwrapped 225 in smoker) to get those burnt crispy sauce edges
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