Theres alot of info on this site which has been helpful but i thought it might be easier if i just asked some direct questions with specifics.
Ill start off with what ive got and what im using and doing before i ask my questions...
I have a 40" propane masterbuilt sportsman elite. I also have a maverick 733 thermometer. I will be smoking it at a temp of around 235-240. I also will be using either a mix of hickory/cherry or hickory/pecan. I know a rule of thumb is an hour and a half per pound so for a 15lber thats about 23 hours so i will be throwing it on around 530-600pm on friday after work (trying to eat like 430-500pm on saturday). I havent decided on what rub im gonna use yet but i have a few to choose from.
So now some questions...
Is 235-240 a good temp to maintain?
If i do maintain those temps is my timing right? About 22.5 to 23 hours? I know all cuts of meat are different and take different times but will it be close to that time? Im cooking for a buncha people and am just trying to plan accordingly.
I also plan on wrapping it...what IT should i wrap it at? Should i wrap it in tinfoil completely or leave the top open a bit? Should i put it in a tinfoil pan, add beef broth and then cover it with foil?
Also after wrapping it do i maintain the same temps or go higher for the rest of the cook?
How much time does wrapping it cut down on the cooking time approximately? If i wrap whats my average cooking time looking like?
My last question is what IT do i want to pull it out of the smoker at?
I know these questions get asked all the time but im really not trying to screw up this large piece of beef and then have to serve people backup hot dogs or something haha.
Also any advice that isnt related to my questions is very welcome. You guys on this site are great, my pork shoulder came out awesome when i asked advice so im coming to you guys again.