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Shanan, morning... Sorry about being late here... Foiling can be done after a few hours of smoke... Then cook to desired IT... Usually 195 - 210, depends on how tender you want it.. Dave
As they say BBQ is done when done. I never cook by temp always by look and feel, wrap when the bark is set and has a mahogany look you can tell by running your finger over the meat no rub on finger good to go, usually at the four hour mark. As for being done I prob when it slides in like a warm muffin time to pull and rest. Good luck