On Apr 8, 4:25*pm, "Big Jim" > wrote:
> "Gil Faver" > wrote in message
>> *I use a dry rub, and none of
> > this wrapping or putting into an oven or thermos stuff.

Good for you! I personally never even heard of foiling anything
except vegetables until I started reading about barbecue a few years
ago. If I want meat braised or steamed I usually put it in the oven
like a roast.

> * Between 190 and 200

Always my target point!

I try to pull at 195, it will creep up 5,6,7 degrees, then start to
slowly cool. It takes me about thirty to forty minutes to get out all
the sides and round up the eaters, get fresh beverages, etc. That
seems to be about the right amount of cooling time every time.

Robert