Smoke 'em on up.......
Rub with favorite seasonings (generally, I would avoid much sugar / brown sugar in the rub, as the cook will take awhile & it could burn some)
These were big ones.........
Two small snakes, opposite directions, rotate goods a few times during cook to keep from directly above coals.....I added more coals than you see here, before the startup.....go ahead & pack some in so you maybe can go without a re-load......top vent open, bottoms pinched down to get the temp you want.....
(along with beefs on another kettle)
...or, off to one side........maybe ditch the baskets & just bank a good sized pile of UN-lit & set in a dozen lit for a sort of "Minion" style burn....
Throw a couple handfuls of dry chips every hour & a half.......large rack like that @ 250~275 (grate temp, next to the meat, see pics) will likely be 5 to 6 hours .....adjust approx. time up or down if you cook hotter or cooler.......
Look for the "bend" late in the cook....