I bought a Pit Boss 1000 a couple weeks ago and decided to have some friends over this weekend. I have a roughly 7 lb pork butt I plan on smoking. Can anyone let me know if I’m missing anything for what I have planned?

Pat dry and coat with mustard and Traeger rub, cover and place in fridge overnight. Next day start smoker around 6 AM (plan on eating around 5:30-6PM). Smoke @ 225 for 75 mins/lb so approx 8-9 hours. Pit Boss hickory pellets. After the first 2 hours check and spritz/brush with apple juice. Then add juice again every hour after that. Allow it to rest for about an hour before we eat then pull and enjoy

Biggest questions:

Once I start to hit 160 degrees should I wrap in foil or butcher paper? I want a good bark, and I hear that not wrapping tends to yield the best results in that department. However I don’t want it to get too dry even though that’s hard to do with pork. Second, would you recommend fat cap up or down and why? Third, once the probe reads 200 internal do I need to immediately remove it? If not, how long should I leave it on the smoker @ 200 internal? And lastly, would you recommend letting it rest a second time after pulling or can you dig in right away?