This is my final result. I think the fire on my grill was too hot and burned off my brown sugar.
On the positive side however, the bone came right out with a simple twist and I was able to pull the meat apart with my fingers. The meat was still moist on the inside, I just lost most of my precious bark.
Here it is after removing the foil:
And after I pulled it:
A few questions, tho:
1. I stopped making smoke after 6 hrs. As I can hardly taste the smoke in the meat, should I have kept it going the entire time?
2. What does everyone else do when you can't raise the temp of the smoker past 200*?
I currently have a Brinkmann charcoal upright, single door smoker. It works great for ribs, but after about 6 hrs of smoke time, I have a super hard time maintaining 250*. I tried to empty out the ash and put in fresh coals, but it didn't work. Maybe I just need some more patience when I make out the coal swap, as I only waited about 20 mins before moving it to the Weber.