Conclusion: I did finish the pork butt in the oven at 350. I know. Too high. The leaner part was a tad dry, but the fattier part was perfect, especially if you like that jelly! (The pork butt seems to have a few different cuts of meat. I have lots to learn, obviously.) Now the house smells fantastic, and I'm looking forward to more smoker "experiments." Even went out and bought alder, cherry, apple, and hickory. Will look for pecan as well. Coming up: tri-tip, sausages, short ribs, and brisket.
Thanks for the great feedback!