Well, I checked out my temps.
Probe in boiling water was at 210, so a couple of degrees low, but pretty accurate.
But the oven, at 300, the probe read at 288, but then it dipped as low as 263, then it turned on again and went back up to 288. I am only guessing, but I assume that the idea is supposed to be that it heats up to over 300 (maybe 310) and then slowly drops until it gets to 285 and then kicks in and does it all over again.
If that is the right idea, then it is running a full 22 degrees too low. That would mean when I had it at 225, it was actuall set at about 203. Add to that the probe was 2 degrees low, and I was likely running at 201. Way too low.
I am going again for march madness and I will take all of this into account which should result In a much shorter cook time, and hopefully juicier finished product.
Thanks for the tip Bearcarver. Big help.