Thanks.
I looked at a picture of my first attempt and it looks like it came out of the oven rather than the PBC. Not wrapping it and having more brown and white sugar in the rub seemed to be the biggest difference in the bark. There is a leaner part in the pork shoulder that has not been as tender as I would like, but the 13 hours of cook time really softened it up.
Also, I wanted to hit 200°F, but it hit 194°F and wouldn't budge. When I put my grubby hands on it, it fell apart. Plan to do another one this weekend for street tacos.