Pulled Pork on the Char-Griller Akorn steel kamado

Recently I smoked an 8 pound boneless pork shoulder (pork butt).
After rinsing the butt with cold water and applying a coating of vegetable oil, I rubbed it with Pensey's BBQ 3000 rub and let it chill overnight in the refrigerator.
The next morning, I started the Char-Griller Akorn with Royal Oak lump charcoal lit in a charcoal chimney.
I used several chunks of cherry wood ( some soaked in water for 45 minutes and some dry). I planned on an oven temperature of around 250F and an estimated 8 hour cook time.
With some experience, it is easy to maintain the temperature with adjustment of the top and bottom drafts. Bear in mind that it is always easier to heat up than to cool down. I usually check the temperature hourly while cooking. Even after using this cooker for a few years, I lack the confidence to cook overnight while sleeping!
The roast was placed on the smoking grill over a water pan.

A dual thermometer probe ( CDN DSP1 Dual Sensing Probe Thermometer and Timer) to monitor internal meat temperature and oven temperature was used.

With smoke still pouring out, after 6 1/2 hours (a little sooner than I expected on a beautiful windless late July day in northern NY), the internal temperature hit 200F.

Then I double wrapped the butt in aluminum foil and placed it in an insulated cooler to rest for two hours. It then pulled very easily with Beast Clawz.

Topped with Carolina Gold Bar-B-Que sauce

and coleslaw on a kaiser or ciabatta roll

it makes a mighty fine sandwich!