Meat turned out pretty well. Fall off the bone. Both temps ended up getting to about 210, so they jumped up pretty quickly at the end.
Flavor was wonderful. The meat wasn't dry ,but if I pulled it off at 195, is the meat then even still moist, or should I use a drip pan and use those juices to get the meat more moist?
Either way, timing worked out pretty well with how I did it, it tasted great and I got a ton of compliments, so definitely a win for my first attempt at a butt.