Glad that worked out but remember a couple of things. I'm gonna talk out of two sides of my mouth on this one.
Pull @ 200 if you're going to wrap and put it in a cooler for later and pull @ 205 if its just going to be a short rest before chowing down. When it's going to rest a while in a cooler the carryover cooking will take it well past 205. You just don't want it to get mushy.
Ok this is me talking out the other side of my mouth. Every piece of meat is different and although it's good to pay attention to temperature a simple meat probe will be a better indicator of doneness .
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