So, after reading a bunch of posts, I'm still left with a number of questions:
My smoker won't get below 300 degrees, in general (and with the heat wave we're having, it's not likely to). I have a good digital thermometer, so cooking to temp is the plan.
Spritzing hourly? Necessary?
When to wrap? At finish?
Wrap with foil and towel and put in a cooler for an hour or 2 at finish?
I have 2, but only plan on doing 1 because I want to keep one aside in case I screw up. Both are between 8 and 9 lbs.