Also... are you aware of the ridiculously expensive cookbook called "Modernist Cuisine - The Art and Science of Cooking"? In this book, the authors dispel the "plateau" myths about pork shoulder BBQ. As anyone who understands some thermodynamics probably suspected, the majority of the "plateau" is due to dehydration, not collagen formation. The authors recommend a combination of smoking with sous-vide for the best possible pork shoulder. First sous-vide at 160F until the meat is in equilibrium (probably two days for a large shoulder). Then, smoke for approximately 2-3 hours. Apparently, additional smoking did not have an affect.

Pretty cool idea that I'd like to try!