I usually shoot for 195* as my target. But, I’lll start checking at 190*. What I’m really looking for is the tenderness that I want, I’ll pull at the pork and see what give it has and go from there. I’ve found that 195 is usually pretty good for what I want. And then the 1-2 hour wrap/hold helps finish it off. Really, if you are cooking with a bone in butt, you want the bone to come out easily, at least I do.
But that’s what I aim for. Even on brisket, I feel 195 is perfect. But that is my preference and how I go, others may go a bit higher. So you just have to try a few out and see what you like.