So I'm new to the forum. I have a $80 electric smoker and this forum has been an invaluable wealth of knowledge for me. I used Meowey's sticky as my guide. And I'm going to use SoFlaQuer's finishing sauce. I need to tweak a few things for me, like more rub and more spray. I didn't get a huge dark crust that I wanted. but definitely got some. I have a cheap poke in themometer. I smoked for about 5 hours to get to AT LEAST 165 Internal Temp (I don't know exactly when it hit 165 b/c I didn't want to keep opening my smoker and jamming my thermomoter in it. Then b/c my smoker is electric and it's 95 degrees outside I moved my pork to the oven around 225-250 degrees b/c I was fearful my smoker was just too hot. I just checked the meat with my cheapo thermometer and it jumped up to 200 instantly. Usually the thermometer reads low b/c it take a while to "warm up". My concern is that it didn't take long enough and I should keep in the over on like 200 degree over or something. It was a little less than 7 pounds but it only took 8.5 hours total! Should I leave it in the over at 200 degrees, or just wrap it in foil and towels and put in a dry cooler for a good hour? I want it to be safe but also super moist and pulled porky Thanks again everyone at this forum. I'm loving getting into the whole smoked meat hobby.