the last hour you are actualy firming them up and adding the final flavor. When I took mine out of the foil I had 2 sets of tongs and I was still pulling bones. They firmed up in the last hour
check your thermometer. 10 deg makes a differance. 25+ will change the whole game'
Your pit will burn differant with lump than it does with brickets. or with wood. find out what you need to do so your not chasing temps.. The first rule is get it burning well. If it is not burning well. It does not have TBS and you will fight it the whole smoke. Most people get in a hurry trying to get their pit going. Let the pit tell you when it is ready.
Thanks for the pics. They look great.
Happy smoken my friend.
Yeah I think at least for my region I need to go with briq's to not be chasing temps as much. The lower heat output is probably better too for summer around here. Today was upper 60's and rainy though, so that's why I'm thinking lump just doesn't get along with my WSM (or maybe the brand or bag was off). My thermometers are ok, I was using the cheaper Maverick dual wireless one today. I usually back it up with a standard basic Oneida digital probe thermometer stuck through a potato as well because sometimes I get weird readings from the Mav (I think the metal clip manages to transfer some heat to it ). As soon as I have some extra $$ laying around I'm jumping on the Thermapen setup that has the dual meat/air temp probes so I can know once and for all I'm getting accurate temps.