What I would do differently in the future to assure a better turn out would be , to keep the probes and injectors out of your whole muscle peices of meat until they have been in the smoker for at least 3 hours or more.I personally never inject butts or Brisket. there is allot less chance of introducing bacteria into the meat that way. and try and run the temp just a bit higher, say 225* minimum. once they are over the danger threshold dont rush them, they will stall for awhile and will start to climb again when the connective tissue breaks down.
words of wisdom... Thumbs Up