Looks good and I agree, taking to a higher IT temp of about 200 will give you a little more consistency.
Every piece of meat is somewhat different, I smoke at 225 and my PB's are about an hour and a half per pound average, plus or minus an hour or so most of the time. 200 IT and two hours resting seems to be the magic number for my consistency.
I do not inject, but I do stir in a vinegar based finishing sauce after pulling. We like extra smoke, so after pulling I put the pans back into the cold smoker about 10 minutes as it is warming back up to add a little more smoke on top then re-stir.
To me, it is better to smoke early and let it rest longer if needed or reheat than have a table full of starving people while you are waiting for it to get done. If I am smoking for a crowd, I usually smoke the day before and reheat in the oven or a crock pot.. It is just as good, or even a little better.
You just have to practice and find what works for you. Good luck.