This one I did last weekend was in your temp range on a UDS. Panned til 160, foiled til probe tender, rested (wrapped in a cooler) just over 1 hour before slicing. 12 hours total, and it could have probably have been "done" sooner, just being picky.
This is the best one I have done to date.
42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!
"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes