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Thanks for the feedback...only managed to hit 195f (I knew I needed at least 5-8 degrees more, at a minimum, but time was not on my side)...only 3 degrees carryover (was hoping for 4 degrees in addition to the initial early temp , but the pork was still very tender after resting)...definitely...

Thank you...hope to affirm some of the things I've researched through this resource. Looking forward to learning from the pros.

Thanks!

Thnx from Florida#

Agreed...my limited experience finds this method to be the best approach... training wheels here! Wrap in foil through the stall...will try this weekend. Thanks!

6.5 lb. shoulder smoked indirect on my plain Jane 22 inch Weber Kettle...took around 10 hours as I experimented with no wrap to combat the dreaded stall...used pecan wood as my girlfriend prefers slightly sweeter/milder smoke...let rest for 1 hour wrapped in foil in a dry cooler...didn't quite...