I smoked 5 big butts saturday night, and these 3 slabs of baby backs on sunday.
I left a probe on each grate just for fun - surprisingly, all three were within 5 degrees of eachother.
the outer racks were seasoned with simply marvelous sweet seduction, the inside was simply marvelous sweet and spicy.
all three were smoked over coshell charcoal and royal oak lump with peach and apricot wood for 3 hours.
then they were foiled for about 2.5 hours with goya peach nectar and brown sugar (meat side down)
then another 30 minutes out of the foil meat side up (glazed with blues hog clone, cut with peach nectar)
they were totally fall off the bone, but they didn't lose the meat texture (they weren't mush)