Final temp for pork cushion

[BuckeyeBBQr]

I recently ran into a great buy on pork cushion when I was shopping for pork butt to make pulled pork. I know pork cushion is the muscle adjacent to butt (part of the shoulder), but leaner and with less intramuscular fat than the butt. In consulting Chef Internet, it was recommended to cook cushion slow & low like pork butt. In looking at other (non-Traeger) recipes, I found lower final temps listed than butt (180-190), when they listed temps at all. I was planning on smoking to about 160, then wrapping in foil w/ apple juice to final temp. Anyone have any experience or counsel you care to share?