Have been using a UDS for about 6 months , rain or shine or even in the snow.Built the UDS myself & adapted it to use
http://www.biggreenegg.co.uk/shop/product/digi-q-remote-probe for unattended cooks.Maverick ET 732 is very reliable & makes cooking to internal finish temps pretty easy.
Tried a brisket a few weeks ago cooked really well , so tender but it was a rolled joint(about 12lbs) & had most of the fat removed so flavour was pretty disappointing.
Did a lump of topside , cooked low & slow @ 225f until internal temp was 145f & then foiled it & cooked to internal temp was 185f.Let it rest in my cool box wrapped up for an hour , flavour was magnificent , tender & cut very well.
I am doing 2 racks of pork spare ribs & a boned leg of lamb today for a family barbie , i cook ribs @ 275f until internal is about 165f & then foil them with a little liquid in the foil . Have to guesstimate for how long , usually about 1/2 to 1 hour , test the ribs for doness with a tooth pick , when toothpick slide in with very little resistance they are done.Takes practice but now i have ribs how i like them , not quite fall off the bone tender but bones are completely clean when you pull the meat off with your teeth.Tried ribs & 225f many times but i prefer the taste of the slightly higher cook, they taste like ribs not pork if that makes any sense.Also cooking time is dramatically reduced , usually 2 1/2 hrs for a full rack.