First off, just so you know, I have been smokeing for only a few years, and I have no patients. (God took my patients years ago)
Now the little problem I have smokeing pork butts/shoulders. I use a Master Bilt 30" electric smoker. (I think it's great) I can't seem to get my internal tempetures up as recommended. I shoot for 200* to 205*. I smoke a 5 lb butt at 225, the MB goes between 217 and 235, and after 10 hours, internal temp is only around 190*. An extra hour and a half to two hours, only raises the temp to about 195/198. I remove it from the MB, (patients gone) wrap in in foil and the temp holds below 200 and starts down.
The meat is juicy, tender, pulls great, and taste is fantastic.
Qusetion, am I being to picky about the internal temp? or how do I get the temp up without drying out the meat?? Most of the know it all books about smoking, says 200* to 205+* IS the best temp. Also, I have 2 tempiture probs that I use and both read about 1*+ or - , of each other.
Thanks for any feed back, and reading the ramble.