I was the opposite, the 300 deg. cook I've tried one time was the one time I didn't wrap at all. I do know for a fact that if you wrap too soon it just ends up like slightly smokey roast beef. For most, the purpose of the wrap is to get through the stall faster. I actually usually wrap to just finish faster and do so near the end of the stall. Hell, many times I miss it and wrap at 170ish.
Wood type, smoker type, and a host of other things lend itself to that smokey flavor. Plus, everyone's palate is different. I should not have been so blunt in my response. For that I apologize. I think even Franklin said he's still learning after all these years, and I should listen to that advice. Cheers.