My bark sucks; A little help please

Build a better rub.

Extra sugar in the rub....it helps to form a crust.

This will help to make a delicious bark.
I usually take the butt or butts because if I'm doing one I'd just as well do two. Dry them off well and rub them down with cane syrup(you can also use molasses), don't put so much that it ooozes off the butt but enough to evenly coat the meat. Then sprinkle on whatever rub you choose to use. You can even use just salt and pepper and garlic powder(or granulated).
I usually start mine off around 200-225* for a few hours and then raise it to 270ish and let it go until done. No real set time just got to check the internal temperature until it is at 195*. take it off and don't wrap it as I hear some do. Wrapping in foil will moisten the bark and you lose that sort of crisp texture.

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Is 195 internal a little too hot?

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That's where I go to make pulled pork. For slicing about 165 would be right.

Try the cane syrup you'll like the result!