Pulled pork in a water smoker

Over this past weekend I did pulled pork differently than I had in the past. I used a Brinkman water smoker with some leftover pecan wood from smoking some andouille and the usual hickory. The smoker worked perfectly maintaining 200 degrees continuously. After 12 hours the meat was only 175 degrees, not the 195 that I get when I grill/smoke the Boston butts in a Weber style grill.
Has anyone used a water smoker exclusively for pulled pork or is it totally unreasonable to use 200 degree heat to get 195 degree meat?

My remedy was to take some tips from Cooks Illustrated that worked out really well. I wrapped the butts in aluminum foil, pan and all and put it in a 325 oven for about an hour raising the meat temperature to 195. Then the intact pan was placed in a paper bag which is folded closed letting the meat rest for an hour. The meat had lots of Mr. Brown on the outside and a nice smoke ring, but it also had amazing tenderness. Regardless how I do the smoking part, I may incorporate these CI tricks from now on.