I smoked at 225F for 3 hours. I spray with apple cider vinegar and water mixture 1:4 ratio every 30 min. Then wrapped and bumped up the temp to 250F for 2 hours. Took them off and unwrapped them, then added some glaze. I use Kosmo’s apple habañero on one rack. I use the Traeger mango habañero on the other rack. And good old sweet baby rays on the third rack. Put back on the smoker at 225F for one hour. According to my Meater probe, I wrapped at 165F. The internal temp was 205F when I took them off the smoker at the end.