Looks like foiling at the "wrong" IT didn't matter a bit! Good lookin' cook
Pork butt is a very forgiving chunk of critter. My recipe and approach are similar to yours but I've found that wide variances don't usually hurt anything. So long as you don't just way, way overcook it and dry the thing out or way, way undercook it and have it come out tough, it'll work. There is a big "sweet spot" of time and temperature.
Thanks for a great post!
Hub