If you want to learn more than you ever cared to know about meat, primal cuts, subprimal cuts, meat merchandising, etc, I heartily recommend The Complete Meat Cookbook. Great diagrams of where everything comes from on the carcass for beef, veal, pork, and lamb, plus a chart showing all the names by which different cuts can be labeled, plus how all these cuts should be cooked--grilled, barbecued, broiled, boiled, braised, etc. It's a great resource.
Regarding high pork temps, you will find this is typical for barbecued pork shoulder and Boston butt. Their high fat content requires higher internal temps to render the fat, to get that crunchy outside meat that folks like, and to make the meat "pullable" for sandwiches.
Continue to have fun with your WSM and keep us informed of your successes (and not-so successes!).