If you want to slice, stay well below the 200* I/T mark (185-190* will suffice). I don't feel that the higher temp is really all that beneficial, and can actually be destructive. Time is an issue, once the meat has been taken up to near finish temps. I have held the chamber temps @ 170-180* for many hours with briskets and pork butts (once foiled), then rest prior to pulling, with a fall apart texture all the way through.
Anyway, for sliced, definitely back off the finished temps, and for pulled increase the temps or hold it for a few hours. Always rest foiled to redistribute the natural juices.
For a really great eating product, I like to use a pan under the meat just for drippings. For all natural flavors, just add water, no juices or liquors of any kind. Keep just enough water in this pan to keep it from getting dry. On a long smoke, I start with it about 1" deep, and add a bit more if it will dry out before I foil the meat. Put these drippings into your fridge and degrease when chilled well. Do the same with your foil liquids. You can add some ice cubes to quick chill the foil liquids, then, lift out the fat with a slotted spoon after it hardens up a bit. Add this to the meat after slicing or pulling to kick it over the top with natural flavors. It will already be seasoned from whatever you used for a dry rub, so just add and enjoy. Easy and delicious!
Good eats, brother!
Eric