I do mine a little different, have a Smoke-it electric that has little temp swings like an oven that don't bother me, but I set it to average about 225 real rack temp and I set it and forget it until close to being done. Yes I worked with PID controls many years, we are not melting plastic to flow through a pipe here that + or - 2' is going to ruin the process, so little swings don't bother me. I usually buy bout a 10 lb PB and put in at about 10PM with dual temp probes with a wireless Inkbird monitor. By morning around 8-9AM It will usually still be in the stall at about 165-170 but about ready to come out. Usually about 9-10 or so it will start moving up again and be about 195-197 area at about 2-4PM to start checking by poking. Never quiet the same, but that is pretty average. Had one that was 198 and very tender with a poke about noon. Had one that was not quite tender until about 207 at about 5 in the afternoon. I don't wrap or foil or even look at it during cooking. I used to pull them out and foil to "rest" in a cooler with towels for 2-3 hours. Found it easier to foil and just put it back in the smoker at about 150 for 2-3 hours, then open the foil on the counter a few minutes to cool and pull it. You just have to keep practicing to find what works best for you and your equipment. Good luck and thanks for posting.
