I inject my shoulders and smoke them for 18 hours at 225. Apple and pecan wood mixture. I smoke the meat the first 3-5 hours amd then after that it's just cooking. After 13-14 hour in the cooker, I put the shoulders in an aluminum throw away pan, put an inch of apple juice in the pan, and cover with foil.
Let it all cool down and pull apart the meat into your desired chunks. Put it all in the fridge. When you reheat it, use apple juice. Put an inch or so in the pan, cover and reheat @ 250 in an oven. Stir the meat and juice up a couple times. Once it's hot, turn the oven down to 150 and leave covered.
Cooked this way several times for huge groups of people. Apple juice is way better than water. Will Compliment the flavor of your spices and smoke. Put sauce on the side and punch all bastards who pour it on your meat. It's like putting fruit or salt in a good home brew
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