sounds like you have a good plan. The water pan isn't a bad idea, either. Remember that the meat will have to go past 170* internal and will stall there a while. After it breaks through that stall, check it with the probe and pull when the probe goes in "like butta" - rest in a cooler for an hour (at least) to let the juices redistribute...slice against the grain and enjoy.
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And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]