I used the 3-2-1 method.
This was the second use of the smoker. One thing I noticed I generated much more smoke than the first use. I didn't fill the chip feeder quite as much and thought that may have made the difference. Smoke was coming out the feeder and the door and it was visibly swirling inside the smoker.
The meat was fall off the bone tender. Again, I had a wealth of volunteers to test. Only criticism was there wasn't enough sauce. My disappointment was I didn't buy baby backs or Kansas City cuts.
From looking at the meats, it seems the Kansas City may be the way to go.