So I have smoked probably about 15-20 butts in the last year and have done them all at a temp of 225, smoking until an IT of 165, foiling, then continuing until the IT hits around 200. They have all turned out great.
I was watching Man vs. Food and they were at a BBQ joint in Syracuse called Dinosaur BBQ. They keep their smoker at a constant 185 degrees. The chef discussed that they smoke at such a low temp to help the fat render through and keep the meat tender and juicy so it doesn't toughen up.
Would there really be an advantage to smoking at that low temp instead of the ever popular 225 degrees?