The flat seemed to be finished at 4 a.m. at 205 degrees, 7 hours. Did the hot knife and butter test. It is wrapped & resting. Seperating the point and flat is not as easy as it looks. It's hot and slick from the juices. I cubed the point added some rub and they are back in the smoker for a while. They look really good.
Don't know about the aluminum pan method.
Performer, UDS, 2011 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732