Thanks for the wireless suggestion. Another friend outside of here suggested something similar given the amount of moisture and no bark. My assumption of the readings being right on my new smoker may be wrong. My rub was 1/3 salt, 1/3 crushed pepper, 1/3 onion powder that I put on the night before. It was in the fridge for 18 hours before smoking (excluding defrost time since it was previously frozen). I took it out about an hour before I started to bring it up to room temp.First thing is to get a good calibrated wireless reporting thermometer. It's a very valuable tool regardless of what equipment you smoke on. Test your smoker with it for grate temps. This will put to bed what difference in temp there is from actual. After that, flats are different than whole packers when it comes to smoking. Believe in another thread from you (?) some members pointed to methods to help get a flat done & tender without being dried out. It can be done, they're just a bit more finicky.
Don't see any mention of how much salt you put on or when, ie night beore or right before going into the smoker.