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?