Thanks for the tips everyone. One thing I'm wondering and maybe someone from here may know. I've read many article/tutorials and watched several YouTube videos on smoking pork butt/shoulder and there seems to be a wide range of temperatures that people pull them off the smoker at. I'm wondering what the difference is if you pull at different ends of the range. Like, what's the difference in the end result if you pull at 190 or if you pull it at 205. I've read/heard both of those and I feel like that's a pretty wide range. I pulled mine at 195. I also wrapped at 160, I've been hearing to wrap at 150, if that makes any difference.
As far as the rest, I left it in the same foil that I wrapped it in at 160, and put it directly into an empty dry cooler, no towel or anything. It took it off around 12:30pm and then had to go shopping with the wife never touched it again until 3pm or so. Was that too long of a rest maybe? It was still warm when I opened, may even say it was hot, but it didn't check.
The conversion or "stall" happens from around the mid 150's to high 170's, approx. wrap anywhere in there & you'll speed things up some......wrapping 1) speeds the cooking 2) softens the outer bark 3) stops the darkening of the bark 4) takes extra time & effort
I wrap as they come off the cooker, then wrapped in BBQ towels (DO NOT use the wife's clean linens!!!) into the dry cooler, min. 1 hour rest......
HOW to tell when it comes off the heat is pretty simple....bone comes loose from the meat (personally, I check the twist of the bone, then leave it in place to keep the shape integrity & hold the basic heat in)
Example of clean from the bone:
If no bone (same for bone-in,without fiddling w/the bone) is to stab it gently w/ an ice pick, skewer, or the like to see if it's EXTREMELY soft, like you're going to fall right thru it if you don't pull back...likely this will be somewhere above 200f.....205f even......
The bone is basically a built-in pop up timer......
Post cooler pull................