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I have found wrapping the butt at around 160 keeps the bark the color that I like and keeps it nice and juicy. I unwrap at around 195 and cook to 205 or so.
The problem I have is when I unwrap it, much of the bark has peeled away from the meat and there is a ton of juice in the foil. This does not really effect flavor or anything but I would rather have nice even good bark all the way around. Any secrets to still being able to wrap but not causing this bark splitting issue?