Going to smoke a 3.5 lb roast in ECB. Let me see if I got this right. Smoke around 200-220 until the meat reaches somewhere around 165 degrees. Pull it out, foil it, put it in cooler for at least an hour. Pull and enjoy. Am I half right on this deal? Should a person always let any meat that they smoke, rest for awhile? No matter what it is? Please help. Thanks