2 10 pounders ... brined 12hrs ... mustard and 1 with Bad Bryon's rub, 1 with Famous Dave's Rib Rub (1st time trying it).
Started at midnight at 230F shooting for a 4pm finish time for a dinner party at 6pm (2hr rest).
Maverick alarmed at 180IT at 8am so bumped the temp down to 225F.
11hrs in (11am) and 185IT, so looking like they're gonna finish way early.
I saw earlier in this thread about letting them hit ~190IT then crank the temp down to 140F until 4hrs from serving time at which you'd foil and cooler ... so 2pm in my case.
I'm also considering letting the IT get up to like 193 before bumping down to 140F to help stretch the time.
Another option might be pull and foil for 2hrs at 190IT ... then I could partly pull them apart and stick large chuncks in ziplocks and toss in the anova bath until guests arrive ... not sure what water temp to use so will go research.
Just curious thoughts if anyone happens to see this post in the next couple hours :-)
[edit 1pm] Mav and 3D probes hit 190IT. Finally took a peek and probed with my thermopop and my 2 meat probes were in hot spots as most of the meat temp is only 175-180. Relocated probes and letting it rock on.