Sorry if any of this is repeat I searched and couldnt find the exact answer I was looking for. When I smoke the meat I smoke to 145, then foil, put back in smoker and bring up to 205? Is this correct? At the end once it hits 205 I leave it in the foil, wrap in two towels and put in a cooler for an hour? My questions is first is that correct and second why the cooler? I dont really have a cooler but a small insulated lunch box is that ok? What about just my counter? Its just me and my wife so I always smoke in much smaller quanitites then most people on here. My butt is only 1.5 lbs so Im think 1.5-2 hours to smoke? I have an old smokey so it keeps very accurate temp so I was thinking to do it at 225 it seems to be a sweet spot for it. And lastly, Ive always used hickory chips but I recently bought some apple wood. Which should I use? Thanks for the feedback!!!