My first pork butt turned out fine with a super bark but slightly dry. I did not foil wrap it until the 13 hour mark. and it went a full 24 hours having to be finished in a 375 degree oven for 45 min at the end as I stalled at 192. My next one i have decided on sous vide for 24 hours at 165 then smoke 2 hours at.........300. Does that temp sound right? I am thinking that a fully done tender pork butt only needs a high temp smoke to get a crust.Anyone else do this? Many on the sous vide Facebook page have but wanted to check with you experienced smokers.