Good show Nate!!!
I've done them like this for years......injected w/something that has a little bit of an oily consistency, you could even make it from scratch.....that helps keep the moisture content up above drying out before it's finished to where you want......
I run them at very low heat, like 200-210 for 10-12 hrs & they pull apart for a very tender pulled beef......you wouldn't have to go that far, but a lower heat, longer cook will help keep them from getting dry......along w/ injection if you choose to go that route....
I've used creole butter & things of that nature for really good injection results........