help on a fatty

Although I rarely stuff a fatty I cook mine at 225° and try to allow for 2.5 to 3 hours for the internal to reach 160°. It's really hard, but I wrap and let them rest an hour before slicing. When I make them ahead for work I foil once they get some good color and add a tablespoon of juice. This keeps them moist for reheating.

I have cooked them at 300 when doing chicken, try to pull them at 160-165ish they have always come out great.