3.5 hours on the smoker, 6 hours total.

3.5 hours on smoke mode with a smoke tube as well. Rubbed with "Magic Dust" which is a random rub I got on clearance in Austria (pretty good). Once the rub set, I mopped it (not sprayed) with apple juice whenever I felt it needed it. Once it hit 165f, I put 1.5 cups apple juice in a pan, added the pork shoulder, and wrapped tightly with foil. Put it in my oven at 225f until it hit 205f. Pretty happy with the result.