Best Butt Ever!

I have learned over the years that one specific temp is not necessary for pulling a finished butt. I do shoot for around 195 but look for the bone to twist in the butt and the ease with which a probe goes through different parts of the butt. So, it just depends on the butt.

And I never foil my butts unless while they are in the smoker unless they are just taking too long and I need to finish them quickly. I prefer the bark better on a non-foiled butt.

John

Like John says.

The Cookshack is considered a very moist cooker and foil can be overkill.

Foil isn't an absolute to learn how to Q. I think everyone needs to learn how to cook without foil before they start foiling everything.

Now, foil may be necessary after you take it out of the smoker to keep it / hold it for hours until serving time.

Like Ribdog, you need to poke and probe them to see. There are different textures of meat, Mr. Brown and Mrs. White and depending on where you put it, some is done earlier than other parts. Parts are done at 180, some at 185, and some higher. Poke it and see how it gives or resists and you can determine best temp.

Me...I don't like them over 200. The pork gets mushy and is too tender. But lots of folks like it that tender, especially mixed with sauces.