I'm 2 hours in with this big boy seasoned with Kosher salt and course black pepper & am sitting at 99° . I'm cooking with Royal Oak Lump & Pecan chunks. Steady temp so far 225-250 which is fortunate since we started off with some rain that died off. Hoping to have it done around 4pm before an hour nap in the cooler. I'm babysitting this one all night with some cold beer & Netflix out on the patio.