Time is irrelevant. Did you check internal temp at all? Once I started cooking to temp and not time, it changed my game exponentially. Get yourself a probe thermometer.
It was 197 on the probe when it came out
Did you debone before smoking or did it come that way? I always prefer bone in for structure. Next time maybe try wrapping in heavy foil at 165 so that when the stall happens and the meat squeezes that juice will be trapped in the foil and will retain moisture that way. Keep at it. Take the temp all the way to 203-205*. Those couple degrees from 197 make a world of difference. The price should feel like it’s going in soft butter. Only way to make good meat is by cooking bad meat.
Yeah it was a boneless 4 pound. Got some good notes now for my next smoke. Appreciate it.
What type of smoker? Did you use a drip/water pan?
You pulled it too early....and you need to wrap it at 175...pull it at 205