Thanks for the welcome. I'm really enjoying this forum. All the knowledge and the attempts to challenge past practices to get the perfect piece of meat is awesome.
I have a 6 and 7 pounder that I want to smoke in my MES 30" this weekend. Your step by step helped a lot and I plan to do the same this time. Should I adjust the temp (go higher) for two butts to stay in the same time frame? Or should I plan ahead and extend my cooking time (get up earlier)? I would like it to get done around 5 or 6 pm. If this has been addressed already and you have a link to another post, feel free to post it.
Thanks for any help!