So, I'm probably going to be putting together a couple fatties for Sunday, but am a little concerned about my smoker temp. In the past, I've gone the 225-230 route to smoke the fatties. My smoker (a Masterbuilt propane vertical) runs hot...when I did ribs and chicken a few weeks ago, I was running about 270 when it got up to temp (and that was as low as it would go). I'm going to play around with trying to keep the heat down, but the main question is:
If I'm cooking to temp, what's the downside of running a couple fatties at 270 until the inside gets to 165?