Flats are a bit of a challenge. They need a moist atmosphere to do well or they dry out . A quick and easy way to help it is to wrap in foil at 165*F IMT and finish to 200*F .
I personally don't foil , but no problem if it helps one do his job to his liking. I might suggest you not open the smoker as much(it'll be there - unless you are in a tough 'Hood').
and place a bit of moisture in the process ; done either by adding a
liquid to the foil as you Broil it to a finish , or a water pan to provide moisture .
As I mentioned , I leave the Meat in the "CLOSED" Pit until temp. is right for me and probing proves tenderness.
Your temp. was as I would use , but expecting a hunk of meat coming out when you think it will is a fallacy and one should plan for more time for the temp. to get to your desired doneness.
May I suggest getting a good probe thermometer and using it also...CYA , so to speak .
Now , welcome to our Forum , Bubba. We hope you enjoy it here and set - up home here as a member of the Familia .
Hop over to Roll Call and introduce yourself and get a rousing "Howdy" from everyone.
Send us some Q-view (pics) of your Smoker , equipment and the things you Smoke.
Have a great time and . . .
