My neighbor caught a small wild hog the other day, but he has no smoker. He said I could have one ham if I smoked his too. Happy Labor Day for me!!! It has been in apple juice for two days. I just dried it and rubbed it with Jeff's plus my additions. It has a nice layer of fat on it. I may drape it in bacon, but I don't want to lose the bark. As my title says, should I stop it at slicing temp, or wrap and bring to pulled temp? I don't personally care for the way a picnic comes out as a slicer. I make them to appease Mrs. Scooper when she wants one. I am more of a PP guy. I have read where bringing it to 205 can dry it, even wrapped like I plan on. I read this here: http://www.cooking-barbecue.com/ "... you know about the "barbecue plateau" where your meat tends to get stuck at a certain temperature (around 165 deg F) and stay there. An experienced pit master knows this is when all the "good stuff" is happening... your collagen strands are unwinding, your fat is melting, and your muscle proteins are slowly relaxing instead of seizing up. So... the "barbecue plateau" is a good thing. When your internal meat temperatures start to rise after the plateau, you need to start checking for doneness because any further cooking will tend to dry your meat out." That being said, am I safer to take it out once it is past the plateau and the temp begins to rise over 165? Towel wrap and cooler it for an hour or so too? Here are both sides of it. Thank you in advance for your input! Always appreciated.