OK, so the cook was a success! I smoked the PR for about 4 (6-10pm) hours at 200 F until it reached 113 F internal. It has a nice smoked exterior and was still running juices out. I placed in my oven to rest a while (without heat but oven was still warm from previous use). Then around 10:45 I set the oven on high bake at 400 F and let it roast for about 15 minutes or so. I didnt monitor temp, just how it looked, plus we were about ready to eat. I let it rest for 10 minutes then started to carve, and wow, it was the most amazing cut I've seen. Literally cut like butter with a nice rare interior. I cut between the bones so portions were thick, got two ends off for those that prefer that. Photo below is one slice plus a portion of one leftover. Smoke flavor was strong, so I may reduce amount of wood next time. The CS really does a great job of imparting smoke flavor with very little amount of wood. My Masterbuilt would never match this.
Looking forward to leftovers which always seem to taste better!