Update: Meat finally hit 201* and I took it out. Total time in the smoker was almost a full 17 hours. MES 30 was set at 250* (Maverick 733 read it at 270* most of the time) so I'm not sure why it took so long. Any ideas on that? I'm not sure when the AMNPS ran out of smoke but the meat looks really good. I have wrapped in foil now for 30 mins to rest then I'm going to start pulling it. I will try to post pics of it before and after. After pulling it, I plan on putting it into the fridge until reading to eat. Any suggestions as to which method to use to reheat it? Oven? Thanks.