Pork Shoulder on BGE

Started the 7.5lb shoulder at 8:30am, tried to keep it around 270 due to it being 16 degrees outside. Cooked for 3 hours without opening, heat got up to 350 for about an hour due to high winds. Temp eventually settled at 280 for remainder of cook time. Started spraying apple cider vinegar diluted with water every half hour for the next 2.5 hours. Once temp reached 180 wrapped it in foil for the last 2.5 hours. Wrapped it in towel for an hour then shredded. Bone fell right out!