I've read tons of stuff on here and drooled over all the Fatty Q-view. I'm gonna' smoke my first fatty today or tomorrow but, I have a few questions. Sorry for bein' a noob. I've got it rolled and wrapped in bacon already. I know to smoke at around 225F. I've seen recommended ranges of 160F to 170F internal temp....I'm gonna' shoot for 165F internal, thinking it will continue to rise a little after I pull it off. My questions: What do I do after it hits the target internal temp? I know to pull it off the smoker. Is it supposed to rest? In foil or just on a plate or what? Do I just dig in? Thanks for any help.