I'm cooking flats on an XL Egg, and I cannot get the bark to form - it keeps coming out wet and soggy. If I let it go longer, it gets too hot and shreds.[p]I'm following all the advice in the posts - 225 temp, wrapping at 165 - 170, pulling at 200, resting in towel and cooler, etc.[p]Any advice? Perhaps my rub doesn't have enough sugar to form the bark?