Well I did another Q (I'd say my 6th one now) and I FINALLY
got a good pork shoulder! My past attempts were continuously coming out with dryish bark and the pork itself never seemed to get ultra tender (even while cooking up to 205 IT). Don't get me wrong, it was good, it just wasn't what I was used to when visiting BBQ joints. I was keeping it at a steady 250, about 5.5 lb boneless cuts for ~8 hours.
This time I wrapped the butt really tightly in foil at 165 IT and it came out amazing. I finally understand what you guys mean when you say "probes like butter". I feel like I could have dropped a knife straight through it
I of course took before pictures, but I keep forgetting to take pictures after it's done. Too busy eating