Well, it's on to my third smoke. So far I started with chicken leg quarters, did a butt last week, and now smoke #3 is some baby backs.
Here they are as I put them back on for the "1" part of the 2-2-1 technique I read about.
Now I have one question. Is it possible they are done after only another 20 minutes or so on the smoker? You can see the meat is already pulling back, and one "broke" when I lifted it with the tongs.