Doug-

What everyone else has said is true. I've learned lately that Barbeque
(except for fire tending) is not for the harried cook. (e.g. no
flipping, turning, basting). Put the meat in the pit and forget it for
a while.

It's done when it's done. This takes some time, patience, a good fire,
coffee, beer and some more time (and maybe some more beer).

The meat thermometer only gets you part of the way to "done". 190
degrees internal temp might indicate it's done you won't know on
internal meat temperature alone.

Try using the fork test: when you twist it should move easily. It will
start to look like it's falling apart...because it is.

Rob