Thanks for the save Jeff. I do think it will be a good experience to develop the same bad habits I have. Actually, I have had a lot of butt cooks where things have not gone right once I got to the final few hours. I tend to like to know what is going on so I check, at least every 20-30 minutes or so. Once I get the sense that things are close, I now know that I have to pay attention. I think it is a lot like a ladder, 165F is just another rung on the ladder, towards getting done.
There is an old maxim in BBQ, 'You ain't cooking if you are looking', but, since I cook be feel and not temps, except as a reference point, I need to look once in a while.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."