Bark was not as good as I usually like but I did them on B&B XL champion blend and some cherry wood.

We had company come at like 9a so I started a dry brine with Texas style dry rub (SPG), knowing they take 3.5h to cook. Then I got into projects and at 425 looked at the clock and realized grill wasn’t even started… So they got a little extra hot and fast and foil boat SUPER early, but I got a decent smoke ring and they were a hit nonetheless.

I cooked some chicken breast tenderloins over those in the last hour to feed the kids and it all worked out.