Ok so I'm 9 hours in on my very first pork butt and so far so good. I've pretty much just slathered it with mustard and hit it with some carolina style rub and left it in the fridge overnight. I started it on my Traeger @ 6:30 am and now at the 9hr mark the IT is 180. I've opted not to wrap it in foil, as I like the taste of the bark and it sure is looking good. :drool What I'm wondering is at what IT do I pull it off the smoker? 195? 205? higher? And how long should i wait before I pull it? And what do you do with the fat cap?