In short, I turned on the grill and double clicked to 250 instaed of 225 to start and then I THOUGHT I turned it down to 180 but is was at 225. I had it on 10 hours and checked the temp...168, seemed a bit high but, it is hot outside and I was hungry, along with everyone else, for lunch so I kicked it up 1 more click (250) to finsh and pull at 200. I checked it about 2 hours later and it was 206... so basically I smoked it 25 degrees higher then norm and it didn't render out as normal because I cooked it to fast. A bit tough to pull and kinda chewy. My max time is about 14 hours and that extra 2 seems to render all or most connective tissue out plus the fat. Makes it more tender and easier to pull.
Lesson learned. Good but not great!