5 Year Member
I use a foil (some call it cheating or a Texas crutch) wrap to finish my pork butts occasionally, as well. Once they hit 150° (about 5 hours), I wrap them and throw them in a 400° oven until they hit 195° - 200° internal. You don't get as much bark but you retain all of those juices from the pork and the rub.
The key here is that every brand and type of smoker acts differently and you need to find out what works best for you and your smoker. Takes notes regarding temp, time, method and results. Compare notes regularly to find what works best for you and your smoker. By testing and keeping notes you get to eat more great food. What a great concept.