Originally Posted by twisterbret
It took about 4 hours in foil to go from 165 to 200. I think your onto something. If it was ribs it would be just to much and mushy. When I wrap flats, there in the foil much less time since the cut is much smaller. Anyone wrap these large packers?
While I don't foil any longer, it's not the foil... it's a much bigger cut so it's understandable that it took a lot longer than ribs would if you used foil on those too.
200 degrees + 4 hours was your most likely culprit
22" WSM & Kettle
Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's