So, first attempt at a shoulder butt. Seasoned with garlic salt, - TopicsExpress

So, first attempt at a shoulder butt. Seasoned with garlic salt, black pepper and cayenne. Used apple wood (think I like the hickory flavor better). Had it on for about 9 hrs @ 225-250°. Had to finish in oven because I couldnt get that last 20° on the smoker. Smoked unwrapped (will probably wrap it next time), came out ok for moisture (not dry), but couldve been better. Wrapped in foil when put in oven. In oven for about an hour at 275°. Pulled from oven at 205°. Wrapped it in a towel, put in cooler, let sit for 2 hrs before shredding. Bone pulled absolutely clean. Very tender, not quite as most as I wouldve liked. What can I do next time to get butt to finished temp without putting in oven, and keep it more moist? Any suggestions/thoughts?