bone in pork butt/different temps-different sections

Good morning. Basic question on checking temps of bone in pork butt. I did one this weekend that turned out well and I know from reading on the forum that you should start checking to see if the bone is loose and ready to effortlessly turn out of the meat when the internal temp is around 195. . This weekend when I took the temp of the 6.8 lb. butt, in the fattier part of the butt (the part away from the bone) the temp was 201-205 and when I stuck the Thermopen in the part near the bone it was only 187 and the bone seemed still firmly in place. My concern was I would overcook the part away from the bone if I waited until the bone itself was loose and easy to remove. That brings me to two questions, when you take your initial readings to indicate how close you are temp wise to being done
(1rst) in what part of the pork butt do you stick the thermometer, in the fattier part away from the bone or in the meat that is located closer to the bone. (2nd) question-say the bone is still firmly in place and the part away from the bone reads 205 but the the bone needs to cook longer and reads 185, will I totally dry out the sections of meat located away from the bone if I continue cooking it . In the above the scenario should I wrap or put foil around the section of meat that has the higher temp and leave the parts exposed that read a lower temp and need to cook longer or wrap the whole thing in foil? Hope this rambling makes sense, appreciate any input.

Thanks guys. Point well taken and I feel better about not drying it out. I usually cook them about 300. Thermopen will stay in the drawer. I would assume with pork butt being so moist you guys never do the foil thing at 165?

Thanks everyone. can't wait till Sat. and I will do it again.