This may be the only pic I ever took of all the butts I have done (not much on photographing food) from 2012. 225 till it hit 195/200, no wrap. Transferred to a lidded chefs pot for maybe 30 or so minutes while the family put out bread and sauces and such. Timing was nearly perfect. Nowadays, I do wrap somewhere between 190 and 200 and place in a cooler, same as I do with brisket.