Hi, I just purchased the Masterbuilt Dual Fuel ProSmoker from Home Depot and made the modifications to it and it held the temp perfectly. My problem is this, I brined a 2.5lb Boston Butt for 8 hrs. I also took a slab of ribs 1lb and did not brine them put both in the smoker with a probe in the pork butt to keep track on the internal temp. I have read that a pork butt should be smoked at 1.5 hrs per pound with a finished internal temp at anywhere between 140 and 200. 200 if you want pulled pork, this pork I wanted sliced not pulled.
Well 1.5 hrs per lb did not calculate correctly because it took 7 hrs to get the internal temp to 156. When I took it out it had a great smoked flavor but was too dry. The ribs I took out about an hour earlier and they also had a great smoked flavor but were tough and chewy not tender and juicy and falling off the bone. This is my first attempt at smoking meat so I need some help here. Any suggestions on what went wrong and how to correct this . I smoked at 200-215 degrees.