Well almost.......I tried Ed's (kick *ssbbq)method of fast smoking and it turned out pretty good. I smoked @ 350*-375* for 5hrs and hit 195*. The flat was good but not much smoke flavor. I think this was my fault as I added oil to my spray and I NEVER do this. The reason I did it was to seal in the juices at high temps, but I have read that this is something you shouldnt do. I believe it now, because I think it sealed OUT the smoke. The point even though it hit 195* did not break down properly and thus rubbery. It is my understanding that the low and slow method is what breaks down the connective tissue. However Ed has great success w/ this method which leads me to believe it was my error. I wonder what I did "wrong"? Not really wrong because I was pretty excited that I smoked a hunk of meat this big in such a short time. Next time I try this I will slow smoke for the 1st two hrs, to insure plenty of smoke flavor(w/ no oil!). I also used my vertical, and the meat was crammed in there. The wind was blowing pretty good also, so I dont know if that had anything to do w/ smoke penetration, i doubt it. Ed suggested seperating the point from the flat before smoking, which sounds logical. Again, I enjoy smoking but am looking for a way to minimze time for family and biz. Please give me your thoughts on this as I am very interested in making this work, as the pro's do.