You can't think of it as a single 14.5 lb hunk of meat. Those butts should have taken 10-12 hours to reach 200-205 IT. 5 degrees can make a big difference.
You may have taken them off too soon.
I did a half butt today (4 lbs) on my kettle and it took 7 hours to get to 200.
Very tender and pulled easily.
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished, Modified & Improved)
32 year old Char-Broil 450
1996 Blue Weber SS Performer
2003 Black Weber SS Performer
Weber 22.5 OTS converted to OTG with rotisserie & Smokenator
Weber SJS & modified stock pot Mini-WSM
STOK Island gasser