After doing some chicken thighs for my first cook after the burn in early in January. Haven't cooked as much as I would like and cooked a pork butt and chuck roast. Was very surprised and happy with the results. Cooked the pork butt overnight at 225 until IT hit 205 with no wrap. Took 12-13 hours. Forgot to get pictures after pulling it apart. Cooked the chuck roast at 225 until the IT got to 160, then wrapped in butcher paper. Raised the temp to 275 until IT hit 205. Would more of the fat inside rendered down if I had left the temp at 225 for the entire cook? Was very happy with the result of both cooks. Want to continue to learn and it seems when I look online, you can find answers for both sides of leaving the temp or raising it.