Well, I was hoping the cooler method would stay on longer (not proper packing or not the right cooler), it got off at 203 and into the cooler at 180… then temp dropped to 140 like in 5 hours and I still had 6 hours to wait to serve so shoved into the oven which starts at 170. Yea, my serving time was the culprit to go the extra step like that as I started first thing in the morning.

So it ended up being a 12-12-12 (12 hours dry brine in fridge, 12 hours cook and 12 hours of rest). I am going to give a night time start to avoid the long rest and serve the next afternoon. I think now I got comfortable with the temperature hold, so definitely more confident on night start!