Outstanding recovery! I doubt you lost much flavor.. perhaps a bit of bark. It's been my observation that once meat reaches the 140 mark or so, there isn't much additional smoke added. One could easily finish the cook from that point in a conventional oven. Ramping up the temp to 350 and it still turning out tender is surprising to me. Good to know info. My son has taken to doing a long cook with his pork butt lately. More pellet consumption with added bark being the reward. A much longer cook without the wrap but it is his preferred cook now.