AAR:
Yes, I ended the cook time and then rest time earlier than I should have but the end product was still outstandingly good. My wife commented that it was some of the best pulled pork she'd ever had and I happen to agree with her.
My complaints are: the bark was underdeveloped, probably because it was too thin to begin with, and the pork didn't have a strong enough smoke flavor to suit me, though it was still there for sure (and I have oversmoked stuff in my offset smoker before, and the results were NOT pretty to say the least).
This is the second thing I've smoked in my MES 30" (2nd gen), the first being a whole chicken, and I continue to be happy with the product.
pulled and finished with apple cider vinegar based finishing sauce
(cooling juices visible in background)
bunned and topped with Carolina Gold (homemade)
re: sauce - I consider Maurice's (Irmo, SC) to be an exemplar of this style and have had the pleasure of eating there. My sauce wasn't quite as good as theirs, but it was still delicious. It's not as yellow because I used up a bottle of Plochman's (which isn't dyed bright yellow like say French's is).
The rest of the pulled butt will be used to stuff baked taters, for more sammiches, and served tomorrow night with collared greens and corn on the cob.
I was thinking of doing my next pulled pork with Alabama white sauce (exemplar - Dreamland BBQ, Huntsville, AL) but I liked this finishing sauce so much that I may just use that instead next time as a dip sauce.