Good job for a 1st smoke with a pork shoulder / Boston Butt.
I have done over 50 in my model 3 & have developed a routine, doing 2 large 11lb bone in Butts tonite for a family wedding reception tomorrow evening.
1- I Brine for 24 hours using 1 cup sugar, 1 cup salt, 4 Bay Leaves
2- After Brine I coat the briskets in yellow mustard & add my homemade rub, refrigerate for 6 hours.
3- Model 3 set at 225* using a combo of Apple & Hickory chunks with a water pan on the bottom rack 1/4 full combo of apple juice & a 12 oz beer.
4- Smoking time varies depending upon the meat but done is 190* internal temp. Usually 14 to 19 hours. Push the meat with your finger - if it goes in its done.
**I open the door once after 10 hours to pour the contents of the waterpan on the Butts & to add more smoking wood. At this time I will check the internal temp which will give a good clue as to final time to reach 190* to 195* when I pull the Butts double wrap in foil & allow to rest 1 full hour.
**Save the contents (drippings) of the waterpan to add to the pulled pork, I also make a spicy pineapple juice tomato based sauce which I add & gets rave reviews.