Stop in for a cup of coffee

toolmanmike said

Looks good. Once it hit's the stall and you wrap it you can cheat and finish it it he oven at 225°. It won't absorb any more smoke at that temp especially after it has been wrapped. Pull it when the internal temp is 203° (magic number) and set it in a cooler for a couple hours. That's my success story.

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Thanks and I've read about the oven, why not. For the recipe I followed they actually cooked it at 250 citing 60 minutes per pound vice 90 min with no noticeable difference in texture etc. Not sure I'm buying all that, and they have you start poking the meat with a quick read once it hits 195 saying it can be "done" in quite a range of temps (although I've heard 203 is the magic number). I'll tweak this around, first one with new smoker.