Well, at 3 hours 15 minutes, I took them off. Meat was not "fall of the bone", and maybe could have used another half hour but was tasty. I used Meathead's Memphis Dust on it, and a commercial sauce not available in USA, but is the best of the commercial brands here. It was good, but not spectacular.
Next up, pulled pork on Monday. They don't sell shoulder here (butchering is all different here) but it looks like a chunk of loin. Will make my signature Drunken Barbeque sauce for it (has a cup of rum in it) with the European twist, as some of the ingredients aren't available over here. Not as much fat in the cut, so I might stop short on temp.... maybe 180 F or so.