Originally posted by jt tric:
...is that what you are telling me???
Basically yes. BBQ isn't a receipe (even if you've done it a bunch of times, there are ALWAYS slight variations)
BBQ Rule #1. Learn your cooker. So test it, etc and get to know what and how it does what it does
Then cook on it a bunch, KEEP GOOD NOTES and you'll quickly build up some general rules for you and your cooker.
Example, I know that "generally" for me in my FE and 150 Brisket/butts take 1 hour per pd, but I never go on time. I'm looking for a specific internal temp as a target, but then I still poke it to determine doneness.
Then of course we can confuse you, do you put the meat in a cold smoker or in a hot smoker...
(p.s. it doesn't really matter, it's only a personal preference)