Maverick is showing 226
Gonna let it smoke for 3 hours then stick the temp probe in
I'm a little nervous on this one. Wind is kicking up a little bit outside (doesn't help that I live on top of a hill). Check back with yinz at the 3 hour mark
Sounds like you have a pretty good plan. Don't sweat it if the temp spikes, butt is pretty forgiving and I usually do mine at 275˚ and get good results. If your temp drops or you're having trouble keeping it high enough, you can always give it 3 or four hours of smoke, then foil it and finish in the oven. Apple and pecan should be an awesome combo for pork!!
What kind of smoker are you running?
Good luck and keep us posted!
That's a personal preference. Some do, some don't. I find foiling gives a more tender, moist final product. It will inhibit bark, or crust, but I'm fine with that as I don't really like it. Some feel that foiling gives a final product that's too mushy. It's been my experience that pulled pork that hasn't been foiled is a little dry and chewy for my taste, even when others are raving about how perfect it is. So it really depends on your taste. If you like a meatier, more substantial pulled pork then don't foil. If you like more moist and tender pulled pork, then do.
One other consideration is the stall. At lower temps, your pork will likely stall at between 150˚ and 165˚ for up to several hours. Foiling seems to lessen the stall.