I had one a few weeks ago. It was taking forever. Had to feed the family. The temp was up in the 190's but it still wasn't tender. I pulled it and let it rest for about 40 minutes before cutting it. It was dry and chewy. I only sliced what we needed for dinner. The next afternoon, I wrapped it in foil and stuck it in the oven for for about 3 hours at 275. It came out juicy and tender.
Another thing I have noticed is lower the cooking temp, the lower the done temp. The higher the cooking temp, the higher the done temp.
[FONT=Arial Black][I]Lewd, Qüe'd & Tattööed [/I][/FONT]
Large Big Green Egg
[FONT=Arial](2) UDS [/FONT]