Boneless pork shoulder question

Did these two butts yesterday for a Veteran's Luncheon today.  They were turbo cooked meaning they were smoked at 205 degrees after being injected with Lawry's Teriayki Marinade and seasoned with Bad Bryon's Butt Rub.  This was the first time i selected a lower smoking temperature than my normal 225 degrees and it worked out much different.  At my normal 225 degees, my cooking temperature would always creep up, sometimes as high as 270 degrees.  This shortens the smoke period.  But at the setting of 205 degrees, the DigiQ brought the temperature up and locked on to 205 and remained there until the butt's internal temperature hit 160 degrees.  This resulted in OVER four hours of smoke!!  Normally, i get just over two hours.  The end result was, i think, my best pulled pork!!!  Maybe(?) at the 225 setpoint, it starts the pecan chunks on fire and thats why the increase during the smoke portion of the turbo. 

Of course, at 160 internal degrees, the butts got wrapped in a few layers of foil, and returned to the grill for the finish.  The temperature was increased to 300 degrees until the butts reached 210 degrees internal.  Then into a cooler for a two hour rest period.  Then into the refrigerator for the night.  They were re-heated this morning at 300 degrees for 2 hours, then pulled just before the luncheon.  Pictures show the end result -- look at the flavor juice inside the foil which is poured back over the pulled pork!!  The Vets refused to believe i hadn't bought this from a restaurant..