Oops its a trailmaster! This is all my fault cause I got his family addicted to my BBQ. Anyway he did his maiden voyage with 2-8lb butts which he put on a 7am. He has been running at 275 degrees all day & right now they are only at 155 after 10 hours. Of course he has a bunch of people coming over in an hour & a half. I done most of my stuff on the crappiest $39 brinkman barrel smoker & I can get 2 8-lbers done at 225 in 10 hours. Does this rig need to be cooking at a higher heat? The rub/mustard/more rub isn't even looking right. It still has its original color & just looks dry. Any ideas?