Some version of 3-2-1 will work IF
you cook cool, like the low 200's. I used to do that, and it worked then.
At 250 to 300, it only takes 2 hours or so to get to 170ish.
They are ready to eat then.
I just foil the extra ones and lay them aside.
I deal with them after I finish the first one
Adapt the time/ temp thing to your cooking style.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.