Maybe I'm a little dense here....but let's say I'm doing a butt, or any roast of some type, when the internal temp gets to the recommended done temp of 160 degrees, about how much longer should I keep it in the smoker/cooker to ensure it gets tender but not dried out? I'm sure size has something to do with it, but let's just say it is a 6-8 pound roast.
And with poultry, same thing? Does leaving it in longer after it reaches the recommended internal temp the thing to do, or do you pull poultry out when it hits the magic number?
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