In article . com,
"geemike" wrote:

I know this grill aint great for low & slow, but I got a good deal on a
4lb BB today and won't get a smoker til' Christmas.

I'm thinking I'll use the same technique I do on my briskets: 5 hours
of indirect heat with smoke then 5 hours in the oven in foil.

I would shoot for about 250 degrees...until the internal temp is 195.

I've done ribs, butts and brisket on my Weber gas grill and they came
out okay. Now I've also got a Weber Smokey Mountain...so I use it.
Very easy to use and maintain temperature...it's hard to screw up when
using a WSM.