okay. so those were delicious. not as juicy as brisket.. but then we only ate the rack that i trimmed the cap off, so that might have something to do with that. like burnt ends except every bite was a burnt end. and now, for the pics...
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and sliced. the eating part you'll just have to imagine.
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9 total hours on the pit. 50 degree temp swings each way until i got fed up and let it rock at 300*F, then it was fine - held within 5 degrees. that was for the last 2 hours or so. gotta get some gaskets for the lids - they leak like crazy.