MES 40 smoker. Everytime I use the temp probe, it says the internal temp is what should be done, but after pulling the meat and cutting into it, it is obviously not done.
Today, I cooked a pork loin at 230 degrees. I put it on at 1215, pulled it at 415 when showing 149 degrees, wrapped it in foil for 30 minutes and now that we cut into it, the center is very pink, almost red.
What gives? What am I doing wrong here?