Seasoned my new Smokette and after it sat overnight, put in my first butt. 7.5 lbs of potential love. Maverick is set for 205 and the temp is at 184 and climbing after 14 hrs. I started at 225 for 2 hrs and as the temp was rising rapidly, backed off to 200 for about 5 hours. Probably should have stayed at 225. The "shelf" was probably extended because of the the lower temp. My question: Take it to 205 or pull before and foil and wrap in a towel and place in cooler?

Take it to 205* and either let it rest for 30 minutes and tear into it, or double wrap in HD foil and 2 big towels and put in a small preheated cooler until ready to eat.

Go do something and come back in 4 hours.

205 and wrap. I'll let you know the results. It's at 193 now. "Thanx and a hat tip".

Went with 200 degrees. Threw a few photos into an album and posted. Looks like dinner.