Try not to get hung up on temperature when smoking tougher cuts of meat (butts, shoulders briskets, even ribs). Yes, it plays a role but it's really more about time. And when I say time I don't mean X hrs per pound, I mean allowing time for the collagen connective tissues to turn to gelatin. When you can put a probe or fork or toothpick into a piece of meat like that with little resistance, it's done. The meat will let you know when it's done. The internal temp is really only useful to let you know how the meat is progressing.
I appreciate the comments. It all helps when you don't have much experience.
I have tried ribs, ham and briskets. Mostly have just cooked at a lower temp
for a long time. They have turned out good but I am sure I will get better as