I smoke mine at 200 , low and slow . I only smoke for 5-6 hours , pull and wrap in foil with extra rub ,Jack Daniels , maybe some left over mop , and put it in the oven at 190 for several hours . After that I do the FTC treatment , Foil , Towel , Cooler . I line a cooler with a beach towel , and preheat the cooler with a teapot . I then wrap extra foil to the meat to make sure juices don’t leak out , place in cooler , and wrap with towel , shut lid and forgrt about it . I have hauled brisket , pork butt , ribs , over the rockies and to parties serving juicey , hot meat at my liesure . Works every time .
I do mine the same way, pretty much. I smoke mine for a good long while and I let it rest in the cooler for at least an hour before eating. Oh, and those burnt ends go into the beans.
I make mine in a similar way. I use a light, yellow mustard slather/rub before applying the dry rub, then let it rest in the fridge the night before smoking. I believe the mustard is a mild tenderizer and it completely disappears during the smoking process.
I also like making lamb, Greek style - rub with olive oil and then salt & pepper liberally. Charcoal grill over moderate to high heat to give it some charring, then on to gas grill, high and over the off side of burners to keep it away from direct heat for some slow cooking. (but no where near American bbq length slow cooking) Liberal brushing/drizzling of lemon juice during both high and low heat. Doesn’t wind up with that strong flavor of improperly cooked lamb. Simply delicious. Greek potatoes, homemade tzatziki sauce (very easy) and sometimes grilled lemon/butter/garlic octopus.