Thank you to you kind folks on this board. After reading many of your pork related posts, I took another run at a 5.5 lb. pork shoulder. Rubbed with dizzy dust and went straight at it (no brine, injection, wrap, anything). on at 8:00, hit 200 degrees at 4:00, I didn't open the egg once. Wrapped and in a color. I used two forks to take it off, and it felt like the butter I've read many of you discussing. I'm feeling really good about it.
Thanks for the insightful posts to help a rookie out.