So true! I left them on wrapped until 205 IT and wow, pulled so easy juicy and tender. I give me a B+. Thanks for the help!!I don’t wrap but, that’s because I’m lazy. Remember “It will be done when it’s finished”.
Don‘t worry, it will be fine. Next time you will know more and you can start at 07:00 and that will give time to wrap when they reach 190-195 and they can rest for several hours in foul and towels in a cooler. Then, you can fuss with sides and pull when guests get there.
Lesson learned, now, remembering the lesson is another story.
Every cook is different, ”Man plans, God laughs!”
Start earlier next time and give them a three hour rest, you will do the ”peeped dance” in pure glee!
I have had mine for a little over 2 years now, and had been weary of that method. I had always used a chimney to start a few, then pour those into a donut of unlit coals. I finally tried your method this weekend and saw absolutely no difference. I will test it again this weekend, but am probably a convert to that way. So much simpler. No moving around flaming chunks of carbon from one place to another.
