Ok here it is at 165 going into the foil. smells like a piece of heaven opening that door. Got it foiled and going to take it out at 205 for pulling.
Nothing real fancy on the rub. I call it my sweet hot rub. Brown sugar, coarse sugar, sweet paprika, kosher salt, black pepper, ginger, cayenne, red pepper flakes, mustard powder, garlic powder, cumin, and thyme. exact amounts would require me to put out a hit
I use a variant of the pulled pork finishing sauce to mop with every hour after the meat hits 100. It's about 50% finishing sauce mixed with pure apple juice.