I smoke all of my butts at 225 and don't see any reason to change. I have seen others smoking at higher temps and then complaining about dryness. Stick with 225 and allow for at least 1.5 hours per pound, but 2.0 hours is usually safer if you need to make a deadline. If however, you are going to slice the roast instead of pulling, you could smoke at 240-250 and pull at 175. But for pulled pork, I would stick with 225. This is my 2 cents worth anyhow.
I start all of my butts around 11:00pm-12:00am for a following day evening meal. If it gets done early, you can always lower the temp to 140 and hold it in the smoker for a couple of hours. That and a 2 hour rest double-foiled in a cooler with towels on top will allow you to stretch it out to meal time if it gets done early. I have held butts for 3 hours with no detrimental results.
Regarding foiling, yes it is frowned upon here and for good reason. It will inhibit the creation of the bark candy that we all love so much. Plus why hassle with it unless you have too. The only time I would use the crutch, is if I was on a deadline and knew that I was not going to hit it. There is a place for it. But I always plan my smokes out far enough in advance that I have never had to use it.
