So I smoked my first shoulder this past wed. I was looking at the temps in which cook at. I read it wrong when the article said to smoke until the IT reaches 140 and spray it with a combo of ACV and oil every 45 minutes while cooking on the smoker then pull and put in the oven until it reached a IT of 200 to 205. I missed the last part and i pulled it at 140 let it rest 45 minutes and it was done but very tough to cut and a dry, not real bad but not great. My question is should I leave it in there at a temp between 225 and 250 for as long as it takes to get to a IT of 200 to 205? This seems to be what i am reading all over here, please any help is appreciated, {and if it turns out good I might bring you a PPS if you live in my area} plus what will help with the moistness after it is done? thank you