I held a 15lber boneless for a friend's birthday party a few weeks ago. Took off smoker @ 3:30, sliced around 4:45. I put it in the oven right before serving for 10 minutes, but the key was no cambro. The cambro is going to keep it cooking at 180 - 200 degrees. While wrapping it in foil and pan will let it mellow out. I pulled the beast off the smoker at about 120 degrees.
Peace and Smoke,
My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman.
Dan Chambers get well soon, so we can tell you to "Shut up Chambers"