First post and first pork shoulder

Any criticism/advice welcome.
Background – my Dad had a large for ~10 years and hadn’t used it for 2 so allowed me to take it. Bonus – he had never activated the warranty 👌
Have done lots of chicken, kebabs and steaks but never a particularly long cook.
Decided to start with a pork shoulder and to mostly follow a Neil Rankin recipe/plan with some help from the BGE recipe also (mainly the rub).
Bought a 2kg shoulder from the local butchers. Was planning on waking up at 4am to start as I was concerned about it not being ready for dinner. Ended up waking at 2am anyway so got up then and sorted it all out. Two hickory chunks and dura charcoal.
Very happy with temperature control throughout (at least based on MEATER readings). I was surprised by how little the gap was at the bottom to maintain around 120.
I took it out after 6 hours and wrapped in butchers paper then back in which is when the internal temp goes up quite a bit quicker. So actually the cook only took about 8 hours total – I was expecting a lot longer. There also wasn’t a massive stall/any obvious stall at all.
I then stored it in the house to rest for a while whilst we went about our day then stuck it in the fridge for a few hours. Took half of it out and put half in the freezer and heated it up in a dry frying pan with a bit of bubba rays bbq sauce. Stuck it on some brioche with sriracha mayo and coleslaw.
End result – very nice pulled pork burgers that were ready at a convenient time.
Learning points – pretty easy to do with lots of prep and an early wake up during the night.
I think the butcher left the skin on which I doubt is required for this cook, it was no issue to take it off but I don’t think it affected anything.
This was a lot of pulled pork for two people with normal appetites. My 9 month old enjoyed a few bites though.