I have had my large BGE for about a month now and love it. Several things have been great (mainly items that cook in short periods like steaks). My problem is when I am trying to smoke things over a long period of time. I am not sure if I am overcooking or not cooking long enough.A co-worker of mine that has had a BGE for several years told me that if the temp stays low enough, "you can't overcook it." Here is what I have done and the results so you can judge / make recommendations.1. 5.5 lb Pork Butt with dry rub over night. Cooked / Smoked for 14 hours at 225. The last 2 hours were wrapped in foil with juices. I was never able to pull it apart. It ended up chopped and the meat was very "done." No pink (other than the smoke ring). 2. 4 racks of baby back ribs with dry rub over night. Cooked / Smoked for 6 hours at 225. Meat was not falling off the bone.3. 3.5 lb Beef Brisket Flat Cut with dry rub over night. Cooked / Smoked for 12 hours at 225. Last 2 hours wrapped in foil with juices in a warm ice chest. Meat was done all the way through and very tough.I think I am over cooking. Other BGE owners tell me to cook it longer and lower the temp to 200.What do you experts think?Thanks!
