Well, I pulled it at 9:40 last night. It was at 196 IT, but didn't feel like "butter". I ended up wrapping it and letting it rest for about an hour and a half before sending it to the fridge, so I could hit the sack. Good flavor, but it overall, it's dry. Time to finally calibrate that probe, and next time, I'll try to find a packer that I can fit diagonally into that SI #2.