What can I say? Mop every hour and watch the internal temps of the meat. I like the chicken at 170, the pork butt at 195, and the brisket around 180. I have had a brisket go as high as 200 (first time using foil in the final hours) and it was still good eatin'. You can tell when ribs are done without a thermometer.
I'd recommend using a remote probe themometer. You'll only poke 1 hole and it stays plugged the entire cook.
If at all possibe...take pictures for those of us that can't make it to Florida this weekend!!!