A few more pics of the smoke. I pulled the Fattie off when it hit 172degrees (about 2hrs/20 minutes for me) I spritzed and foiled the ribs at 2hrs/20minutes. I let the fattie rest about 30 minutes then sliced it. Behold! The covenant SmokeRing! I feel like a proud papa. My first (anything) smoked. the fattie is actually ground chuck. Kinda made it like a meatloaf, just light on the breadcrumbs. stuffed it with jack/cheddar cheese, fresh parsley and chives from the garden and some vidalia onion from my neighbors garden. Man, this thing tastes awesome! And I actually get the hint of the hickory smoke in my mouth. I'm burning lump charcoal with a few hickory chunks thrown in.
Will give you guys and gals a rib report when they come off.