...and all this time I've been using FPO (foil, pan, oven). Well, live and learn. What a great forum!
I do find my dual thermocouple thermometer (Cabela's) very useful, especially for controlling smoke temperature. ...anybody else?
I try to run at 250 deg F smoke temperature until I reach 165 or so meat temp, however long that takes, then wrap it in foil and bring it in to finish in the oven. (There's a temperature probe in the oven, which I set at 185.) I run the oven at 220, and it takes maybe an hour more. Stays nice and moist if you wrap it at 165. Above that, it tends to dry out.
Note that I go by temperature, not time. Depending on outdoor conditions, total time varies from 6 hours + an hour oven time to 8 hours plus oven time. Since I started going by temperature instead of time, my consistency has improved considerably.