Hey Big Fred and welcome. To get some good pork, follow some real basic rules.
1.) Lose the brine and mop sauce
2.) Cook at 225*-275* you choose. Lower heat longer time, really doesn't change the outcome
3.) Cook until a wooden skewer probes through everywhere like a hot knife through butter. Forget about tempurature. Also forget about time. Pork is like a new baby, they'll come out when they are ready.
4.) No sauce, NONE, NADDA......get a nice cheap bun, and pile that pulled goodness on there and enjoy
5.) Simple is the best. Then you can build form there.
Keep going brother we're her for ya............