Captain, Chris A did a test on a WSM that showed the lid temp was 12F - 15F higher than the grate temp here
so I was going by that thinking Cruising was perhaps cooking at around 210F grate temp. But the kettle ain't a WSM ... do you think it's different?
Butts took me bloody forever when my grate temps ranged in the 215F - 225F grate temp range. So I started aiming for 235F - 250F and the times improved a lot.
Cruising, what exactly were you unhappy with about your results? What was your finish internal temp?