If the specialists are reading this:
Anything to be aware of if doing the same SNL and without foiling? If not foiling, do I still take it to IT ~203°F?
I am terrible at determining doneness by sticking a probe into the meat, so I am more comfortable checking temps with my Thermapen.
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal