This time I separated the point from the flat to see how that went.

First I did 8 hours at 195, unwrapped. Then I wrapped both pieces in butcher paper and upped the smoker’s temp to 250. The meat temp jumped rapidly so I dropped the smoker’s temp to 225. Still, 3 hours after wrapping (11 hours total) the flat was over 200, so it came off and is resting now. This was much faster than my first time, so we’ll see if the flat is edible.

Point still going as I write, 12 hours in. Pressure’s on to perform on Fast Sundays. Wish me luck.