I'm a little confused about the steps. Could you please summarize the steps and time in the smoker for each? You mention 3 hours at the beginning, then wrapping. But at the end you talk about 8 hours....So 5 hours in butcher paper to 200 degrees? Please break it down...in writing here if you don't mind.
When cooking any beef you're not as concerned about time or temp as you are with the feel of the meat. Once the fat is done breaking down your meat thermometer/probe should feel next to no resistance. There are tools/probes out there that will test the resistance when probing if you are super concerned about this. 200-205 is just what you will typically end up pulling beef around however this can wildly fluctuate
