i've used this method and it's good but to quicken the pace i never open the grill before 2 hours and cook meat side up, and alway make sure the meat is room temp before grilling...
sounds like a lot of good advice, i use lump charcoal and hickory chips, sometimes i'll put a cast iron pot full of apple juice in the smoker and let that steam infuse and moisten the meat.....i love this site,
i rub my ribs, butts or whole chickens the night before and seal them in an air tight bag/container, take them out and bring to room temp before putting them in the smoker at 275 to 300 for right about 3 hours.... falls apart every time...add sauce…