As I'm mostly cooking for 3 people this works out better doing a 2.5-3 pound flat. And I prefer the flat cut. The first two I tried came out dry, I just got some wagyu tallow yesterday for when I wrap. Any suggestions? I cooked at 250 on offset smoker until the bark was good then wrapped, used water pan. Pulled off at 185 internal first time (I know too early) and 200 last time. Never was probe tender but I was aiming to not overcook. Never was jellowy or probed like butter