I start checking about 195. Then about every 20-30 minutes until it probes really tender. I use a heat deflector in my UDS and run it fat side down. Maybe yours is a little underdone but it looks great.
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)