I posted this on the beef board first, realized it should probably go here, apologies for the double post in advance. I put a packer on the smoker at 5:30 am, intending to serve around 7:00 tonight. It's about 11 pounds after trimming. The grate thermometer says I've been running 225-250, but the internal probe reads 140 already. I suppose there's a bunch of things that could have happened, but regardless, this thing is running way ahead of schedule. I'm considering leaving it unwrapped through the stall to slow it down, is that a good idea? If it hits 203 too quickly, any thoughts on how best to reheat it so it doesn't dry out?