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How long or to what temp do you cook a fatty?

Thanks for your help Paul.

I know alot of you have smoked frozen butts, but what about brisket. If so which method would be better; "low and slow" or "high heat"? The brisket I have is a no roll. Thanks for your help.

I don't want to hijack this thread, but have any of you ever smoked a frozen brisket? If so, did you do it "low and slow" or "high heat" ?

I personally smoke Butts with the fat cap down on the grate, but have seen in some other posts that some cook with it up. What do you do?

Thanks for the responses. I have used it on my first two smokes in the last week and plan on using it today with some Baby Backs.

Hello everyone. I'm new to the forum. I have read alot of posts about how bad Cowboy Charcoal is, but what about Cowboy Smoke Wood? Any help would be greatly appreciated.