Well let me start with the info,, This is a new unit my son bought me last week, its a MES40. Did a brisket the first time with it and it turned out ok but not really good. I smoked it at 200 for hours in the beginning with water in the water pan.It stayed low in IT for a long time, bumped it up and them finally got it going, wrapped at 165, Did the tooth pick test and pulled it at 185IT, tender like I wanted but a little on the dry side. I figured it was because I cooked it to low for the first half. Or so I thought...
Now onto the pork butt from today.Got the unit up to 250 and loaded the butt in by 8AM, ,, it took till 1 oclock to get past145, I wrapped it when it got 165 and let it go still running right at 250 at the second to the bottom rack over a empty water pan. Finally just pulled it a little before 7 pm and it was 185 IT,,, Bone would not pull out as you can imagine. Sliced it up and served it, , was on the dry side but fork tender.. NO juices on the board or serving plate at all..
So this is two cooks so far that came out on the dry side and seem to take forever to get over the "danger zone"" So what kind of advice do you guys have for me?? I dont understand this one at all.....Thanks for the help ppl
And I checked all my thermos again after the cook,, and all are spot on