well duh, higher temps will mean quicker cook times.
Larry told me to twist the fork at 195 and see if it
was ready...nope...not at 200 either...at 205,
it was pretty tender.
I went at 240 until it hit 165, then foiled and bumped up
to 260 to finish...no problems there. Some parts were
like pork bbq, some parts had a little stringyness like
pot roast, and some parts were a little tough, but certainly
edible.
Pull what you want to, then chop the rest coarsely and you'll
be fine.
Now my neighbor took a couple of pounds and made a smoke
Wish I had a neighbor that would do that.
beef hash with onions and potatoes...he added some sirach hot
sauce too....it was dang good and made a great breakfast today.