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Hey Daryl. I can see how a whole slab would take a while (6-8 hours according to most recipes), while I was doing a 2" flanken cut and took them off about at the 5 hour mark... should have been close to 200 at that point but not even close. My smoker temp was very consistent around 230F. That's...

Thanks for your feedback Dustin. Flanken cut was all I could find on short notice. I'm going to try the whole slab next time to see what happens. They definitely were very fatty, and I wanted to render more of that fat out, but I really feel like going longer would have dried them out...

Completed my first ever smoke this weekend. I have to say the info on here is amazing, was beyond impressed with results and ease of operation. So thanks to everyone who contributes. I did a few flanken beef short ribs, about 2" thick at the bone, and I am very confused by the results...