I *think* that cooking hotter to a higher internal temp would be better. After my beef back ribs debacle I was very worried about cooking at too high a temp, and watching them shrink down so much on the bone led me to pull them off too early.
Next time I’m going to shoot to cook them at about 275, and not pull them off the s over until they hit 205 confirmed at multiple check points.
Here’s how this batch looked when I started slicing. Took them off the smoker about 3:30 and started slicing about 5:30 after two hours wrapped in butcher paper in a cooler. The good news is that all that resting didn’t seem to hurt the crust at all. I’m finding that wrapping in butcher paper vs foil (as I used to) makes a ton of difference in that department.
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