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At 12AM the butts were added to the cooler (covered with two beach towels) final temps.... #1 @196f  #2 @199f  #3 @201f. At 8am my wife pulled them (I was in working in the clinic) and vac pak sealed them. Pictures below, I will let you know what my instructors think.  Cheer and happy...

9 hours later... #1's temp was 161f , #2 temp was 164f and #3 was 167f. I elected to foil and finish the rest of the cooken in the oven...I will keep everyone posted. 

3 hours into the smoke......adding some apple juice

Hello Fellow BBQ’ers, Some of my instructors and some of my family have been asking for some more pork BBQ and since I can't let anyone down I obliged.  As you can see from my pics my ‘Royal Oak’ offset smoker has seen better days btw two moves and monthly BBQ use the smoker it has seen some...

Ding Ding......................exactly my experience, my usually levels off btw 10-15 degrees cooler if your NOT opening the door often. Mike 

Well done Jeff, One thing I do is to add homemade peppered vinegar instead of regular vinegar, it kicks it up a notch, Mike

I tend to leave my ribs in foil after a 3h/ (3 1/2h) smoke btw .45min and 1 1/2 hour and the last 1h to 2h off foil with finishing sauce. The issue is that its "out side temperature dependent", "grill dependent", "rib cut" and "personal preface" dependent. The idea is to become consistent with...

Thanks everyone for the comments, Mike

Hello Fellow Smokers, I have been a lurker at this forum for over a year and hoping to improve my Grilling and Smoking skills..........from East TN Mike