Never had a problem with them. Dry rub them without all the extra stuff (no mustard or pickle juice). Throw it on the smoker at 265. When the bark gets the color I want, I put it in a pan and foil it with some liquid...usually beef broth. Put it back on the smoker until it is done. No temperatures...cook it by look and feel. Keep it simple, it's only barbeque.
Team: Smitty's Real Pit BBQ
Superior SS-3 - Courtesy of Gainesville Jaycees and Superior Smokers
2 Custom Built Reverse Flow Stickburners
Weber 18.5" & 22.5" WSM
Weber 26.75" OTG & 22.5" OTS
Weber Blue 2000 Stainless Performer