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@dancing james
Cook to core temps, the WSM guidelines in the recipe book are pretty much spot on.
After the cooking, you need to leave the meat to stand. As I always do a couple of pork butts, the first one is usually pulled after 90 to 120 minutes of standing time, the second one gets 2-3 hours to stand, it always pulls more easily.
Smoking is about patience, and is very unpredictable - ambient temp, pressure and humidity will all have an effect on cooking times. Always have some foods that people can eat while waiting, or just start the cook earlier. The brisket at the weekend took an inordinate amount of time, 19 hours seemed ridiculous to me, but it was worth it. I had some of the leftovers tonight, the bark was deep and rich, the smoke ring perfect and the meat was not dry or tough at all.