After 2 hours no meat will absorb any more smoke. That is a proven fact. So realize that you could smoke it on grill or smoker for those two hours and then finish it in your oven. So don't fret it. The most important thing is to cook it low and slow until it shakes like jelly. It usually does this once it reaches 205 degrees internally. When it gets to 150 it usually goes into what is called the "stall". It will sit at that temp for hours. To speed it along....wrap in tightly in foil with 1/2 cup of liquid...water or beef broth or stock....beer if you want. Make sure it is tightly wrapped with a tight seal. The liquid and the natural juices will break down the connective tissue and make it tender.