Follow this simple rule.
BBQ isn't rocket science and things are better simple more times than not.
1)Don't chase temps...not that important. A range plus or - 25* is all good
2) Simple rubs...such as salt pepper onion and garlic (spog)
3) Have a good food thermometer and keep in mind carry over cooking...especially on larger cuts.
4) A small hot fire is the key to the best smoke. The more smoldering you have the worse the smoke.
Mini WSM uds style, Jumbo Mini WSM aka Jimmy, newly renovated Big Poppa Black powder coated UDS, Kettle, Potbelly Stove Smoker Smoke house w/ Smoke Daddy cold smoke generator attached.PitmasterIQ,Guru PartyQ ...Keith