Richard -- meats only take on smoke up to about 140 internal meat temp so finishing off in an oven is always a good option. As for doneness, if you can easily pull it or again achieve a positive bounce test she's ready.
I'm partial to fruit woods. Especially, apple, orange and cherry. Pecan will produce a darker bark. I do use hickory but much like mesquite a little goes a long way.
Hope all turned out well.
