Hey everyone, so my last 2 smokes I’ve been having some trouble with getting the meat up to recommended internal temp. I did ribs yesterday and was following the 3-2-1 rule but after 5 hours of smoking the rib temp was still at 130 so I unwrapped them and smoked them for that last hour but they only got to 137 so I thought my built in probe was broke but my other thermometer read about the same. I had the same issue with my 2.5 chuck roast a week or so ago. I added some beef broth to the chuck and some cider to the ribs when I wrapped them in foil. I’m not sure if that’s causing a problem but I would like to improve/fix my issues before I do my pork butt soon, so any tips and recommendations would be greatly appreciated