Pulled Pork / Smoked Pork Shoulder

Just gonna' leave this here:

Overnight-brined (12+ hours) this 7.5 pound pork shoulder I nabbed from Wegman's in the Brooklyn Navy Yard, using a mixture of water, kosher salt, honey, fresh rosemary, black peppercorns, 1/2 an onion, 6 cloves of cracked garlic, paprika & cayenne. Dry rub used is Dizzy Pig Dizzy Dust. Preheated my medium BGE before bringing the dome temp. to 225°F. Inserted the probe, closed the lid and let it ride. After about seven hours, it had reached 159°F internal so I wrapped it in butcher paper and dumped on a mop of apple cider vinegar, salt, light brown sugar, ground black pepper, cayenne & red pepper flakes.


I didn't get a pic of the wrapping and mopping part, so the next image is almost three hours later....

Once it hit 203°F internal, I opened up the packet to take a look. 

Then I brought my dome temp. to 250°F and threw the shoulder back on the grid naked for a half hour.

After the half hour was up, I felt pretty good about the bark. I then double-wrapped the shoulder in clean butcher paper, wrapped it up in a beach towel nice and tight, and threw it in my Yeti for an hour to rest. When the hour was up, I unwrapped it and was very pleased by my result. In a large pot, using tongs, I pulled the bone and it shredded easily.