I cook between 270-290 and am usually done 3 or 4 hours with no foiling. You can check for doneness by the bend test (pick up in middle and they hang down both sides or pick up one side and make a 90 angle). Or toothpick tender test or see if you can twist a bone.
You'll get there soon - keep at it !
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
Avatar by my son!