The rub sounds good, however, the temperature you should reach is not nearly hot enough for the pork to have all the connective tissues broken down. I've removed a shoulder from the grill @ this temp and it tasted good, but was not "ready." 190 is pretty much the minimum temp to reach internally. This could take upwards of 12 hours. I've smoked several shoulders recently, on a Weber 22.5" Kettle, indirect heat. Took 13 hours. The result was pork that didn't need a fork to pull it, the pressure of my hands caused it to simply flatten.
Soaking chips and putting on your coals, you risk putting out the coals. Better to use some fist size chunks of wood (4-5) and call it good. Once the meat reaches 140F internal, it will not take any additional smoke flavor. From that point on, you just need to keep cooking. I do my brisket in the same manor. Once you reach 190F, pull it from the grill, double wrap in heavy duty foil, put into an empty cooler, and let it rest for 2-4 hours. It will continue to cook and tenderize. The results are nothing less than awesome! On the cider vinegar, if you want real zing, make sure you use an unfiltered cider vinegar. I couldn't believe the difference in taste.
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The rub sounds good, however, the temperature you should reach is not nearly hot enough for...