Well I did a brisket yesterday, and it went great with that. I got it to 165 then wrapped it to 190 then let it rest for about 5 hours or so. It turned out great. I did a butt, and it turned out good. However, it was still not fall apart pullable. It was very good though. I did the same as the brisket -- got it to 165 wrapped then got it to 190 and rested for 5 hours. I might have put the thermometer in the wrong area of the butt though. Next time I will cook the thing longer. The blade wasn't protruding when I wrapped it. Should it have been? Thanks guys -- you all are a great help.