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.