Also, thinking i'll let it rest, foiled in the cooler for 1 hour. Would 2 hrs be better??
I like to take mine to 200°-205°. this allows the fats and the connective tissues to really break down and melt into the meat. It will still pull fine at 195°. I rest for at least an hour. Two would be fine. I've even pulled it the next day (refridge over night). I also believe that pulled pork is better a day or two after the smoke. gives the meat and flavors time to meld.
Most butts will pull better at 205 than 195. I've actually starting probing at 195 with a chop stick. I just stick the butt in a bunch of different places and if there's zero resistance, I know it's time to pull. 2 hours will allow more time to juices to redistribute and it'll still stay warm.
203-205F IT for me is my sweet spot. Seems to be best for my tastes. I've pulled at lower temps and had parts that were a little tough but it was still good. I've gone higher (fell asleep) and it was too mushy for me but the non-smoker folks at the party didn't notice at all!
All these new fangled temp gauges, temp controllers and instant read sure make life easier. When I first started out didn't have any of those, strictly by looks, feel, and testing. Kinda like digital never thought it would ever take the place of film ! course when I started smoking, there weren't any laptops, cell phones or internet, Wow I'm getting old ! also remember gas at $.22 to $.24 a gal. and have gas wars and would drop to $.18