Cooking on MES30, internal went to 160. breasts were far from frozen when they went on. I got them thawed with the brine, then heated my injection to further help.
I make killer grilled chicken breasts that are just loaded with moisture but really fighting them on the smoker. I like the taste off the smoker but going to have to figure out the moisture issue.
One issue I constantly fight with the MES is recovery. I have to be able to open it to glaze, etc. Everytime I do that, I have serious pullback of cabinet temp AND meat temp. On this run, I opened it once for the first glaze. Meat was up to 155 and pulled back to 148. Took another 20min to get that back... Then I decided to just push the meat to full cooked, then glaze knowing that it would kill the temp but was already done.
I am about to stick a propane burner in there to get temps back. I realize most say you just don't mess with the MES, set it and forget it but I guess in light of that, I might have the wrong smoker. I need to be able to glaze, pritz, foil, turn over, etc without drastic set backs. Putting spares on this morning.