Pineywoods, I appreciate your help from the planning to the smoking to the timing and temp.
I ended up using 50/50 and pulling it at 153. I didnt use pork fat though, I used boston butt with the fat in it. It came out still moist and flavored well. I used 2 different seasonings, Leggs and Arts #3 from Targils. I liked the Leggs more myself.