Just curious, why the hurry? I find that pushing higher heat limits creates a drier product since the meat tightens up faster which pushes out moisture . Fat doesn't render the same way. I'm moving back closer to the L&S methods that made me fall in love with BBQ in the first place. Just my 2 cents on the subject.
FEC120, XL BGE, DigiQ DX2, UDS, Cimarron, Weber Jumbo Joe, Grill Grates, ThermoWorks RT600C