Can be done, not really necessary and it will get to a point where it is almost impossible. Are you going to wrap it in foil?
No, while in smoker. Foiling will really speed up the cooking process, although as said it will cut back on the bark. I go as long as I can, but usually foil around 170 IT. If you do foil, spritz it good with apple juice, then if you can crank up the smoker to like 295 or 300. It will dramatically cut the time of the smoke and not hurt the meat in the least. Of course, all depends on if you are looking for sliced or pulled pork. This is more for a pulled pork butt or shoulder. Otherwise don't wrap and yank it at 175 to 180 IT.
