Welcome to the forum! Rule of thumb on butts is smoke till internal hits 165°, wrap in foil - for slicing pull when internal hits 180°, for pulled pork take internal to 205°.
Also no matter what when you pull the foil wrapped pork off, leave it in the foil (double wrapped), wrap it in a towel, place in a small cooler, fill rest of cooler with old towels, put on lid, and let it rest for 1 hr. The rest time is when all the juices redistribute throughout the meat and make everything moist and tastey.