Others have said it already, but I'll say it again. Cooking temps in books and recipes are far from ideal IMO. 225 is a silly low temp for BBQ. Next time try keeping the temps in the 260-300 range, you'll cut the cooking times by almost half and IMO get a superior product.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)