TT's grown on trees here in WA & cooked a lot of them indirect on kettles, seared, reverse seared, etc..... Last week I decided to try cooking one diffferent, kinda like a brisket..... 250ish on the Performer with Cherry, then foiled about 150-160ish with beer & took to 195ish+-... Let rest 30 minutes & sliced.... I liked it.... Next experiment is "burnt ends" with a TT