I think I see the problem, you gave up too early. If you want to pull the pork you should take it to 200*-205*, slicing 190*.
Believe it or not the higher temp will make it moister, it gives the fat more time and temp to render and get into the meat. I was curious about your temp because it sounded like you had a great plan and was right on track.
One other thing I missed, what was the temp of your smoker and oven?
I would stick to your same plan, smoke it at 225* until you reach 160*-165* IT then foil and continue at 225* until it hits 205*. You can always add some foiling juice when you wrap it, this can be anything you like. A lot of people use apple juice or a mixture of juice and BBQ sauce, really anything that sounds good to you, you could use the "search bar" up there^^^^ and look for "foiling juice" or "finishing sauce" for some ideas. Some people don't even foil because they like a crispier bark, and yes the bark looks burnt because basically it is but it adds a lot of flavor. Foiling will soften up the bark but the flavor will still be there. I don't know if spritzing really keeps it moister but a lot of people do it. You can use apple juice or cider or apple cider vinegar or again any liquid that sounds good to you. I have read about white grape juice and even cherry Dr. Pepper. One thing about spritzing though, every time you open the smoker to spritz you let heat out and slow your cooking time, so I wouldn't spritz more than once an hour.
One thing about butts, you have to be patient, it took me awhile to learn that. They can have a mind of their own so plan early, you can always let it rest in a cooler and it will stay warm for hours.
Again I think you are on the right track and have a good plan just be patient and let it cook longer, get that IT to 205* and I think you will see a big difference.
And remember we are all here for you!
