Quote Originally Posted by Fbody383 View Post

Cook approximately 1.2 hours/lb but really until it's tender with a probe, and/or about 195-205 degrees F.

I put the rub on Thursday night and wrapped it plastic for the ride in the cooler. We put it on smoke around 3:45 Saturday morning, bumped to 180 mid morning, and then 225 early afternoon to get it ready closer to 6:30. I took it off at around 197-198, and would say that the flat was a little under done.
What temp did you have it on before you bumped it up to 180?