Oh, man, so good. Thanks to everyone on this thread of helping me out! It ended up taking a little more than 14 hours. I didn't watch the temps too closely, let them vary between 230 and 280 (though I was trying to keep it on the higher end of that range). I did wrap with butcher paper at about 170 internal, and took the shoulder off the smoker when it was above 200 internal. Then double-wrapped in aluminum foil, wrapped in towels and stashed in a pre-heated cooler for about 5 hours.