Get a good meat thermometer. Run your smoker no higher than 250 degrees. Brining is a really good idea as it will retain more moisture. Coating it with olive oil is also a good idea. Smoke it till the meat reaches 180 degrees, about 3-4 hours. This is the trick. At 180 degrees, pull it off and loosely wrap in tinfoil. Put it in the oven at 300 degrees till the meat reaches 205-210 degrees, about 1 more hour. Take it out and let it rest an hour before opening the tinfoil. Cut across the grain, very important. Save the juice in the tinfoil and pour it back over the meat after cutting. Add a little warm chicken broth to the juice if needed.
Animal fats melt at 180 degrees. Cooking open beyond that only dries it out.
Cooking inside the foil beyond 180 degrees retains the moisture.
Cooking to 205-210 helps break down the collagen making the meat more tender.
