It cooked for about 4 1/2 hours in the smoke which was a mix of Hickory and Alder. Temp was 300 according to the in door but I've been told they can be about 60 degrees off so lets say 250. Once it hit 170 internal I wrapped it and gave it another hour then pulled it and let it rest for about 45 mins while I made the rest of dinner.
All in all I was very pleased with it. The smoke flavor was good but not overpowering.. I simply love my rub. It was very tender but a little dry I have to think this was because it was a lower quality cut of meat.
I've got a tri-tip that I'm going to do over the weekend will see how that goes. And then its all or nothing for Christmas dinner.. 40-50lbs of prime rib, a full brisket and either a ham or pork loin for the pig lover in me.
Looks great but if you thought a little dry .... I think you were a bit to hot at 250 and much to hot at 300. Also at 225 it will take longer but is worth it. I mopped every 2hrs till done 185 worked for me.
My first (last weekend) took 14 hrs but was not dry at all.
If you don't have one a notebook of smokes is priceless.