the great mes stall.....

So I cranked the heat up to around 250 from 225. The butt took until 1930 to get to 204. Pulled it out of the smoker through it in some foil and stuffed it in the cooler for two hours. I just pulled it and to be honest I wasn't very happy with the results. The bark was really kind of bland. I used a lot of different spices in my rub which I was worried might make it too strong. I also sprayed it every couple hours after it crossed 100 degrees with a pineapple and cider vinegar mix. Not sure why the bark was bland. I used the AMNPS with hickory and peach pellets so I knew because of the peach the smokey flavor wouldn't be as strong as if I had used all hickory which next time I will because I missed that smokey flavor. The AMNPS ran like a champ though for a good 9 or 10 hours. Maybe if I light both ends next time and get a lot of smoke in the beginning it will increase the smokiness. The butt's texture was perfect and it pulled very easily. Just not sure why the flavor wasn't there from the rub. Used the finishing sauce from this recipe which helped enhance a lot of the flavoring but wasn't satisfied with the initial results. Any suggestions? This is my second butt in the MES 30.