Thanks for the comments everyone!
It turned out really well. I would have to say, it had a lot of fat in the beginning but a lot of that seemed to render into the meat, and what I did have left in the pull was the occasional sweet fatty bite, that I dont mind so much
I think the trick was putting it back in wrapped in foil. I took it out at 175 and left in for an hour and a half I think, got it to 205, rested for half an hour and pulled.