Temp control. It was rainy and humid, so struggle to keep the temp up. I started off with Pecan started running low and had to switch to Hickory, which I’ve never used. Maybe it was just the wood, but it seems to me that the Hickory burned much hotter.
I’m no expert on use of Peach Paper (don’t use butcher paper), but the bbq joints I love all use it. I figured if it works them it should work for me. I cook to an internal temp around 175ish or until it’s past the stall and wrap it tight in two layers of paper and finish. I’ve done foil (Texas crutch) and peach paper and I prefer the paper. Just my opinion, but the paper seems to produce a better bark than foil.
What was the struggle? Temp control, wet wood?