Smoking a large Roast

[Riders]

Hi everyone from Parkland area of Saskatchewan. I am smoking a 17 lb outside round roast on Saturday for a friends surprise 65th birthday party.Not my choice but that what his Mrs. dropped off.
1/ Should i cut roast in half or 3 for smoking as i am afraid rack may not hold roast and will it affect cook time.
2/ Should i wrap it in foil after it comes out of stall
3/What internal temp should i reach to get a medium doneness that will allow me to slice it without it falling apart.
4/ Any other tips to keep this roast moist it has some marbling as much as a round roast can have but i worry it will dry out.
5/ what kind of flavor pucks would you recommend
6/ what temperature should a guy use. i have lots of time meal to be served in evening
I will be using my 6 rack digital with  2- 500 watt heating tubes and using my new Aubirn PID for the 1st time
Thanks for any advice any one can give.

[TedEbear]

Hi.  No need to post the same question multiple times in different threads.  You received several replies in your other thread.   ;)

smoking a round roast