So overall it was a success. I'm glad I started it earlier at 2 a.m. At about the 10th hour, it stalled at 180, and for the next two hours it only increased to 189 at which point I had to pull it off to pick up the guest of honor from the airport. Immediately after pulling it off, I foiled, toweled, and placed in a cooler where it rested for about 3.5 hours. During the cook, I maintained an approximate 250 temperate in-between the grates, and I did note a varied fluctuation anywhere from 244 to 257. I assume that was due to the new WSM that hasn't properly sealed it. Also noted a slight leak from around the door, but not enough to warrant one of those gasket kits. I did use water in the water pan, and also a drip pan on the lower grate.
@MINIgrillin, that's a great idea to save the drippings to add back in later, I contemplated doing that and will definitely incorporate that step next time. I'll also forgo the water next time, just to experience the difference for myself. I've read that the bark will develop much more without water, any comments on that?
Thanks to everyone for their kind suggestions and sharing their own experience. I can say without hesitation that I would've been screwed if I hadn't followed your advice to start early.
I personally thought it was the best pulled pork I've ever made. However, it's not just me sitting around the table, so I'm only happy with my results if everyone goes back for seconds, and thirds, and fourths, .... we stopped counting after that. I'm pleased to report that everyone inhaled the pulled pork and there was plenty of praise in-between self-servings.
On a separate note, my guest is from Australia and he said that it's only now that American BBQ is catching on in the land-down-under. Their version of BBQ, albeit weak in my opinion, involves some sort of seafood on a gas powered flat top grill. The only meat they use on occasion are sausages. Oh, and they don't say "throw another shrimp on the bar-b". They call shrimp, prawns. And they call bar-b's, grills.