It looks dry after you shredded it. You didn't have any fluid collected in the tin foil transport. At 2:22 you can see the foil is cooked dry on the bottom and your bark is hard like a rock. i would not cook it to 205 internal since this was a ham and the fat cap was mostly removed. I would wrap it earlier at 150 internal and pull it to rest at 185 internal. That will let the fat start to render in the rest cycle instead of the final cook stage. That way you have more internal fat to keep it moist.
