Being around back in those days,I wouldn't be too quick to rewrite.
Yes,we've progressed through many cookers,and many ideas about temp,etc.
As in the large meats ,there is no exact cooking line of time/temp/weight.
This is where Smokin's good notes come in, that give the experience.
Several of the tips give the final result.
This "pullback" can be an indication of some change-often quicker done?
I have been with fine comp cooks that were almost disqualified for too much pullback,and seen very slow cooked ,that almost had none.
We did a nonbbq cooking presentation,this weekend to a large group of non bbqers,and one item was comp ribs.
Although pullback was not the one item I looked for,in a full FEC,after the cutting and serving,I remember that they all had some.
Yes,the toothpick,and the bend of the slab,were the final indicators,but the pullback[not huge] was noticable.
Too emphasize, again,Smokin's tips give us the SEVERAL tips that develop our own EXPERIENCE.
Just my $0.02,after along weekend's cook.
