I'm sure it tastes great. You have me wondering about temperature. A few posts back it sounds like you wanted to get hotter than 224 then you said you cooked this at 180. I know Pete said he likes 250. I believe 225 to 250 will work. But if I cook an pork Boston Butt knowing its got to reach 200 internal temperature, I must cook it above that temperature. I typically cook them at 225/240 until 160 then wrap in foil and finish at 200. The process takes abou 8 hours, and they are juicy as can be.
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
I didn't personally cook this time. Actually, I'm not the cook in house, I really have no idea what I'm doing unless I'm burning metal. My Fiancée is a chef/manager at the one of the local fine dining establishments/ BBQ dives. (Same kitchen, but two different restaurants.) even still, I was out of town when these were done. I will pass on the words of wisdom. Who knows maybe you might have some influence at the restaurants as well. Lol.
Sorry for the (very) delayed explanation. The smoker was a gift to my Fiancee’s father. The family jokes that the smoker is a dowry. Once I brought it up north for them I had to keep traveling for work and they ended up breaking it in without me. It’s become their hobby and pet project now. Meat.