OK so below is the final product.
Mixed results, I'm afraid. One was absolutely PERFECT for tenderness and moisture. That one reached 198F in the oven before I took it out to rest under foil about 2 hours. Total cook time between the WSM and the oven for that one was about 14 hours. That's easily the longest PP smoke I've ever had, I assume that's because I had two in there and they draw the heat energy away from each other? From now on I'm starting them late at night and finishing up in the morning. I got to bed around 2 a.m this morning.
After another hour, the second one was still at only 188F but I took it out of the oven and rested anyhow because I took a fork core sample and it came out a little dry. And yep, sure enough, about half of it was dry. Not throw-it-out-dry, but not moist. If I just had this one roast I'd have been really disappointed, but since I also had the first one, I pulled them both and mixed them up good and nobody's the wiser. Plus I used a quadrupled recipe of SoFlaQuer's finishing sauce (for a single butt/picnic I typically double the recipe) which helped a LOT. Hides a world of sins.
I have mixed feelings about the 100% dry method. The bark is REALLY solid on it, maybe a little too much for our tastes. It's difficult to pull with my bear claws which easily rips though anything. Tasting a a chunk by itself, it's got a very strong flavor and hard texture. I cut it up as small as possible when mixing it into the rest of the pull. I think next time I'll still do a dry smoke on the WSM. Maybe keep it on the heat for an hour a pound or so? After that, I'll probably put it in the oven covered by foil. I like the thickness of the bark, but it's a little too chewy in spots.
As always, thanks everyone for your feedback, thoughts, ideas and comments! Now, on to feeding all the neighbors!!