Super_Dave wrote:
3dn,
The biggest mistake you made was pulling it at 165 and slicing. Pull at 165 and wrap in foil with some apple juice. Put back in the heat until 195 and start checking with a toothpick for doneness. It isn't done until the toothpick goes in and out with no resistance. Once that happens, remove from heat and allow to rest for a minimum of an hour.
When it hits 165 and just sits there, it's called the "stall". "Meathead" Goldwyn did a good write up about the stall at http://amazingribs.com/tips_and_technique/the_stall.html. Wrapping it in foil does get it past the stall quicker; that's what is known as the "Texas crutch". (Apple juice is a nice touch; I might have to try that...)
As JoeH mentioned, after about 4 hours, it has absorbed all the smoke it needs (but as far as I'm concerned there's no such thing as too much smoke...) FWIW, my box smoker is propane fired, and I'll occasionally add wood chips to the smoke box for the first couple hours or so, then later when I go in and pass out from being too drunk, it'll cook all night without smoke. The next morning, (after consuming a bloody Mary), I'll add more chips to the smoke box for another couple of hours, while making biscuits & gravy for breakfast and stumbling around the camp ground all hung over saying "Here, try this". I periodically check the temperature and once it gets over 180°F, I'll take it off, let it cool enough to slice, and put it in a crock pot on low heat and then everybody can snack on it all day...
