Well when I am smoking mass quantities of butts i smoke for 3 hours using hickory and cherry wood at what ever temp i can keep Bertha at depending on the weather. Then I wrap them and cook them for another 4 to 6 hours....let the owner of the butt pull and season.
When cooking a few for myself, I have always been told the meat will not take smoke for more than 3 hours...I smoke 4 hours to be safe....I inject Bishops 3 n 1 sauce and apple juice mixture and wrap for 6 hours....meat falls apart, touch up with a little Lot O Bull seasoning and more 3 n 1 sauce and you have the best pulled pork ever.
Once wrapped the oven will work fine and save on your wood supply. Sometimes i cook several and then freeze heat and then pull and season when needed.