I wasted a lot of years and hours doing that 200-225 foolishness. Finally listened to Myron Mixon and a couple other folks and tried their methods. I run mine at 250-300 now on about everything. Gets done quicker, and usually turns out with better flavor and texture. Usually takes me about 6 hours for a load of butts or a packer brisket, about three hours with ribs; and they turn out better than the ones I used to spend all day and all night cooking.
