Well, it took 20 hrs. To reach an IT of 198*. It's resting for a few then it's time to eat!!! I'll post another pick after I get it all pulled.
Oh man...I hope that high temp doesn't start drying out the meat on the outside!
I did something similar to a brisket last weekend and wound up foiling...I know, I know...I just didn't want to waste the time.
Bill
Looks good from the pic!Looks like it should be ok. I'll know for sure in a few minutes.