Originally Posted by Caradoc
I did the 221, in foil for two hours sealed. Had water pan too. Basically followed Bears steps, down to the second position in rack, used jeffs rub and sauce as described above. When I took the foil off there was a lot of liquid in it juices/sauce. Gotta ponder this one.
You could have overcooked it.
If you're using the MES digital read-outs as accurate, that could be at least part of your problem.
The second generation MES that you have is notorious for uneven temps, like one side 50* higher than the other side, but they're also known for having inaccurate therms, so you wouldn't know what the actual temp is, unless you have a separate set of wireless digital therms, like the Maverick ET-732 or similar unit.
I have the 1st generation MES 40, which is more accurate & even, but I still use a Maverick for accuracy.
I also have a heat deflector plate above the heating element. Then since the MES sensor is on the right, I put my Maverick sensor on the left. If the left is higher, I lower the left side of the deflector. If the right side is higher, I raise the left side of the deflector plate. The plate blocks the heat from going straight up from my heating element, and when I lift the left side, it directs more of the heat over to the middle & left side of the smoker.