Well, the butcher left too much of the fat cap on, so I lost a bunch of bark when I had to cut off the excess fat before serving.
Also, the meat stalled at 154, so I had to do the Texas crutch (foil wrap), and crank it to about 300 for the last hour-and-a-half or so.
Still turned out pretty damn good. Great flavor, not quite as tender as I'd hoped, but close. With some Sweet Baby Ray's Chipotle Sauce, slaw, and stuffed peppers, t'was a pretty fine meal.