First off, I have a Masterbuilt gravity charcoal smoker and I absolutely love it. I use B&B lump charcoal mixed with hickory chunks. It produces an awesome bark and great flavor.

I only season them with coarse salt and coarse black pepper. I then smoke them at 240° for about five hours until they come up to the stall temperature of about 165. I don’t even open the lid for the first two hours and let them develop a bark before spritzing them with apple juice. I only spritz them every hour, so 2 to 3 times.

Once they reach 165 (usually 4-5 hours of smoke time) Then I wrap them in butcher paper and put them in a foil tray and cover that with tinfoil and put them in the oven at 270 until they reach about 195° and are probe tender. They have awesome flavor and an incredible bark. The pictures don’t do them justice.