I would raise the temps. Try 270 - 300, and begin checking at 3 hours - try the bend test or the toothpick test. IMO 200-220 is not an effective cooking temp.
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
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
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" - Bigmista, 2013
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