Need Tips on Smoking Boston Butt

I smoke my butts with a mix of pecan and hickory wood cut from saplings about 2 or 3 inch diam and a length of 6 inches or so. I start the smoker with charcoal. After I have a good charcoal fire going I put 2 or 3 chunks of well soaked wood on top of it. Every hour or so I poke the fire and add charcoal and wood chunks as needed. By the end of the day I usually end up with mostly wood and very little charcoal. I try to smoke 8 to 9 hours. I then take the meat into the house and wrap in a double layer of heavy duty alum foil and bake in slow oven ( I mean like 300 degrees) until the meat tests at 208 to 210. Now a couple of things. You may want to do this the day before you need it for obvious reasons. I also have access to my own wood to cut the year before. You can find chunk wood if you look around. I would never waste my time on the little shaving stuff it just burns up to quick. This meat will fall apart and taste like heaven. Almost forgot to mention for the drip pan I use a mix of apple juice and rootbeer soda,