Ok - finished and some good and bad to report...
The pork came out amazing. The best was the boneless shoulder. I picked it up and it fell to pieces - absolutely amazing. The bone-in shoulder was good, but kind of dry at parts.
The brisket, although cooked 10 hours, still was a bit tough. It was fairly juicy, but not even close to tender.
All 4 pieces were brought to 165-170, then wrapped in foil for the last 100-120 minutes until temp hit 190-195. Any thoughts? The brisket was fairly lean, but I mopped every 30-45 minutes with a beer/cider vinegar mop.
JonM - Ft Myers
Chargriller with SFB