Is This Bad?

Is what bad?

Looks good from here

Gotcha!  Thought I was missing something.

Check the bone and see if it will start to pull out with gentle pressure. If it will pull out, it is done enough for pulled pork. Temp will probably be in the 195 range, up to 200 for me.

The Cen-Tex Smoker said:

If you want chopped then you are there. If you want pulled you'll need to take it to around 200-205 (usually for me)

I agree also with your temp ranges also. Lately I have developed a phobia of mushy textured pork.

This fear has caused me to undercook a couple of butts recently.
 
Do you have a feel for the temp where the pork starts to become mushy textured?  being able to go to a little higher temp like you suggest would definitely buy a little insurance that the entire butt would pull easily.

I have found, at least for me the, the bone pull test is a good indicator that the pork will pull well.

She's a beaut!!