Bought a bunch of really nice flat pieces a couple of weeks ago, brined them for 10 days, pulled and rinsed, dryed them and coated with fresh ground black pepper.
Smoked them starting last night at 9:30PM, smoked through the night, checked them twice at 3:30AM and then at 6:00AM, the MES and AMPS performed flawlessly.
Used hickory on these, foiled them at an IT of 170F and brought them all to an IT of 190F, total smoke time: 16hrs.
Used my new Maverick ET-732 RF temperature transmitter - that thing is awesome!
Turned out fantastic, made a dinner Ruben sandwich and vac packed the rest.
Thanks for looking!