2 - 4 rib roasts, about 9 lb. each. after a night in cheesecloth in the fridge rubbed with paste of chopped garlic, Dijon, evoo, fresh parsley, thyme, old bay, pepper and possibly too much salt about 1-1/2 TB L. Nope salt just right J Plastic wrapped and back into fridge overnight. preheated cse to 300, then added chips, 3-4 oz - 1/2 cabernet oak.1/2 apple, meat, then lowering heat to 240. after about 1-1/2 hours, lowered heat to 225, they were 125 and 129 in a total of 3-1/2 hours!!! what the heck?? had to baby them along til 5:30! double foiled, added some cabernet & kept them in the smoker, but kept the heat LOW. plus 6 heads of garlic. our typical Christmas weather. This kept the rain off the smoker and me. out at last! they survived being held just fine. it was a prettier color than this, but this is as close to the money shot as I could get. busybusyme. and a special toast to Stevo here: thanks for looking! Hope everyone has had a wonderful holiday weekend!!