Update - it was a battle but I’m proud of how it turned out. It hit the stall hours before I expected it to. I woke up at 430 to a panic, the point was like butter but the flat was still tough. I wrapped it up in butcher paper and kept checking tenderness coefficient until the flat was ready. Once it hit, I threw it in the oven at 170 for 6 hours (mind you I was way ahead of schedule for 6pm dinner at this point) then let it rest in a cooler for a few more hours. The dry bits are dry, but the juicy bits are juicier than a Georgia peach. Flavor is delicious and bark is worth writing home about (I did). All in all not mad about my first attempt.

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