Rubbed down with my own rub:
In the Smokin It #3, ready to be fired up:
I haven't been monitoring the IT very closely, so I don't know if they are through the stall or not, but they are both about 180* at 6 hours. Maybe/hopefully, they'll be done in about 5-6 hours. That will still give me time to throw the salmon in tonight.
I have always done pork exclusively in the CS, and my first smoke in the SI 3D was baby backs. Delicious.
It would be great to see you and your exploits over at SI. If you are there, same name?