The first thing that Thumper learned about using his new Americue is that for big cuts of meat, shoulder and brisket for example, the best plan is to getting in done pretty early. I’ve found that big cuts improve if they’re foiled wrapped and sitting in a cooler for three or four hours before you eat. The meat is juicier and more tender that way. If the meat takes more time than you expect, its still done for supper. If its done early so much the batter.