Cooking it in a pan in it's own juices is Braising not BBQ at the point of placing in to the pan and foiling it you could have carried it to the wifes oven as there is no benefit to keep it on the pit. I Cook at 300 deg 4 hrs then wrap in BP when it is probe tender remove it to you kitchen counter put a thermo in it when the temp drops into the 150's its ready. What temp is it? Probe tender!
Pork shoulders are often cooked into the 200+ to facilitate Pulling. Again I don't use a thermo Butts have a built in thermo "the bone". When the bone pulls out it's done.