Started with 10 Kingsford Briquets and 10 in the chimney. Did the Minon method but added a little hickory chunks to the set. Heat quickly jumped to 350 but settled down to 250-275. Felt like a locomotive engineer shoveling coal every half hour. Basically 5-10 coals every 30 minutes.
I did the 3-2-1 but was probably too long. In the end flavor was fantastic, meat fell off the bone and will be great leftovers.
Would have been a perfect butt recipe. Unfortunately, I'm still looking for tenderness and the chew. Meat that falls off and can't be cut isn't what I was looking for.
Think I will try another rack with 4 hrs at 275 and no foil. Should be perfect. Any who, I was thrilled as was the family, they tore it up and a rack was just not enough.