I keep it simple up front by just hitting the shoulder / butts with a healthy coating of SPOG + some extra salt to work on the base of flavor. Some times, I do this a la John (Sir Porkalot)'s NC BBQ tutorial that's about as close to Lexington BBQ as I can come (Oh, how I miss Honeymonk's)!.
I cook the butts until about 150/160F, then I pan them separately and wrap them. This catch the juices and fats for future use.
Once the bone (in each) wiggles, I pull the butt / shoulder and rest it in the oven for about... an hour or two (or as time allows).
When ready to chop, I pull the bone(s), and chop the 'cue in a box / on a big-arsed cutting board... adding rub, apple cider vinegar, and a touch of hot sauce (as needed), tasting as I go until I'm happy with the results. Need more moisture? I add the de-fatted juices from the butts/shoulder(s) back to the meat here. Save what you don't use!
It's a little labor-intensive, especially towards the end, but Lord, it sure produces good results.
All above just for your consideration and discussion.
Hope that gives you some thoughts and ideas.
Kind regards and thin blue.
