Well it didn't go as smoothly as I had hoped, but in the end everything came out pretty well. There were some sections that were a little tough to pull, and I think if I would have not struggled with the temps early on, I would have had time to let it cook a little longer.
Here's the pictures of the process.
Rubbed and wrapped about 20 hours before going on in the smoker.
In the smoker with some more salt and pepper.
Coolered at 195.
And about to get into my belly. The corn was in the smoker too, but I finished it on the grill because it was already pretty late.
All in all, it was really good, but I know it can be even better next time. I'm pretty happy for my first time smoking meat. There was enough of the shoulder that was really tender and juicy that when it was mixed with the dry, tougher section, you really didn't notice it.
Next up: Brisket.