Just to follow up...kept the butt in the smoker at 235 until the IT was 140. Took the butt out, placed it in a 9x12x3 disposable aluminum pan (with the temp probe still in) covered it with foil, put it in the oven at 230. At 10pm, the meat had reached 207 degrees. Took it out of the oven and let it rest for an hour. Temp had come down to 190. Took the foil off, lifted the butt out of the juices onto a cookie sheet. Took me 3 minutes to pull the whole thing...meat just falling off the bone. Tender,and oh my, DELICIOUS. put the juices into a plastic container in the fridge. Tomorrow I'll skim off the fat and make a BBQ sauce based on the pork juices. YUUUUUUUUUUUUUMMMMMMMMMMMMMMM. I'll let you know how it works out, and next time I'll try to post some pix. Thanks for all the good advice......maybe I won't be a rookie for toooooooo long!