Sliced Pork Butt

wrx_02

With my recent attempt at Brisket I am wanting to try a sliced Pork Butt. I have done pulled before I joined and forum and while I thought it was awesome I am sure I can refine my cook with better information. 

Searching the forum this is the basic info I have found. 

Dome Cooking temp 200-250

Sliced pork can be pull from 160-180 degree (thats a big window???)

Pulled pork cooks until 190-200

Is there any advantage to putting Tender Quick on a butt for 15mins (like a brisket) for the smoke ring effect? 

Does anyone wrap and Pork Butt Pulled or Sliced in Foil or Butcher Paper? (I just got Butcher paper and am wanting to use it)

I've been told not to wrap it if I am slicing it but want to make sure and not dry it out. 

Is there a good way to test finish of Pulled and Sliced without a temp? Like the twist a fork test? 

henapple

I'd hit 165 or 170 and slice. No wrapping necessary...which is what I told Tupac for years. )