Around 270 is usually what I shoot for when cooking spares in my WSM. Also, no foiling, spritzing, etc. I typically just use the pull test to see if they're done to the point that I like them, but I'm intrigued with the concept of shutting down the airflow and letting them rest in that humid environment.
Can you think of any reason that this might not work in a vertical smoker like the WSM?
Steve - Currently cooking on:
Weber 22.5" Kettle (2X)