[landarc]

Okay, here is the real advice. It doesn't really matter, you can get there either way. The important thing, is to choose one, and to stick with the techniques designed for that method of cooking. And, to remember that internal temperature and pit temperature are just aids in getting to the end result.

Low and Slow, Hot and Fast, the key is to cook the meat until it is done, on the cooker. That means probe tender, or until it feels very tender to the touch. Once that is done, then wrap and rest for at least one hour if Low and Slow, and two hours if Hot and Fast.