That's a very common end... finishing in the oven. Use a roasting pan - with a raised grate... no problem.
The 225 temp is not a hard rule - there are so many variations. If you do decide on low and slow--- it will take over 12 hours.
Meat gets wrapped to preserve the deep mahogany color - let that be your measuring stick when to wrap.
Good luck... one suggestion; we love pictures!
Cooking at Mason-Dixon BBQ Services
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Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD