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I'm planning on pulling it. Is there a different temp for that?

I picked up a pork butt at a butcher a couple of towns over that has a great reputation. Last night I threw together some of my standard pork rub, rubbed it on the butt, and let it sit in the fridge overnight. I've got the kettle set up using the domino method I've seen here with three chunks...

Personally I stay far, far away from anything Charbroil. I made the mistake of buying one of their smokers last summer (not the $35 one either). The very first time I used it all the paint peeled off the inside in big sheets. Much time on hold waiting for customer "service" only to have them...

Myron Mixon competed in the "All-Star BBQ Showdown" on the 'Outdoor Living Network' last year. They're currently about halfway through replaying the episodes and I've been rewatching them. He made a brisket in four hours if memory serves but of course they gave no details of temp or anything...