This is a must read. That being said, I now do mine in an alum pan, injected, at about 250. On my WSM a 13-14 pounder takes about 10 hours.
After 7-8 hours I foil the pan and let her go, and take it off at no more than 205.
Foil and wrap in towels and into the microwave for about 1 hour. Just to keep it warm, not nuke it.
Slice it and enjoy. BWT the point is often used for burnt ends. I think that's a waste of good meat as it is usually the best part.
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.