Like everything else in the world, there isn't an one size fits all and everyone has their own opinion anyways. If you are cooking low and slow many would be happy just under 200f. Some pro's have won comps by cooking hot and fast, temps around 325f, this raises the finishing temps, maybe up to 215f. But I've never cooked or tasted a "hot and fast" butt, furthermore the pro's usually only use one particular part of the butt, the well marbled "money muscle" and often do not care about the rest of the butt. Foiling, water pan and overall humidity also affect temps.
In my MES, I set it 235f until the butt reaches 165f, then wrap in foil until it reaches 200f and I take a look, sometimes I'll go up to 210f. I've been very happy with my results.
Did you plan on mixing in a sauce or liquid after it was pulled? If so, even if you somehow dry it out which I doubt you'd do even if you cook it to 215, adding liquid back into it will hide any dryness...