So, I've got a few BB's under my belt now as well as several other cooks. Thanks to everyone on this forum for helping me out when I had questions. The butts especially have turned out excellent pretty much every time. I'm completely sold on the BGE. My only complaint is that the butts do tend to end up with a lot of fat still left in the meat. Are there any techniques for reducing the fat content in the finished product? I don't trim the fat from the bottom of the butt prior to cooking, and I cook at 250 grill temp until 195 internal. I use the standard inverted PS with drip pan setup.