[RKDinOKC]

Have a infrared smoker and while it cooks at a bit higher temps, 275, it doesn't dry out the meat. It's instructions say to bring the meat up to just below a rare temp in the middle, then finish it up wrapped in foil and sauced. Then you have to let is set for 30 minutes in an oven to keep the heat, but not on, for the juices to go back into the fibres of the meat. Otherwise the juices just run out when you slice it.