[DC-Q]

I'm confused about step 3.
Why did you put it back in the fridge for an hour?
I usually let mine sit on the counter for at least an hour before putting it on the cooker.

Only one other thing I don't understand (and maybe it's because I'm not familiar with cooking on a Klose) Why did you mess with it?

When cooking around 225-250 I watch the temp but, I've never opened the cooker before the 8 hr mark. I start to probe at 8 hrs. I've had them be done in 8 hrs & I've had them take 14, it depends on the piece of meat. Usually some where between 9 & 12.

I cook fat cap down & I don't move it, I don't flip it, I don't wrap it.

But, that's me, I'm sure others will chime in with their methods.

I think letting the meat come up closer to room temp a bit before putting it on will help. What people do once it's on the cooker varies wiiiiidely.
My belief is keeping the cooker closed makes a huge difference.

Good luck on the next go round.