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Have the black 40" MES. MES temp says 224 Thermopro BBQ probe says 215. It's hanging out just below my meat. Which one should I trust more.

Bought an 11 pounder, trimmed fat so it probably ended up 9-10 pounds (pure guess) Went in at 4 AM to preheated smoker @ 225. Temp has stayed 222-228 most of the cook. It's already 178. This seems REALLY fast. Did I do something wrong? Water pan is in use.

Did my first brisket smoke tonight and it came out really well! Here's my one frustration.  When I sliced it open, there was ZERO smoke ring.  Wife and 4 year old REALLY liked it, but there was literally zero ring.  Smoked 100% of the time on an electric with Hickory and Apple.  225 degrees...

Brand new. Lurked every now and then for smoking ideas. New Masterbuilt Smoker. Will be looking for lots of help and advice. Looking to smoke... 1. Brisket 2. Ribs 3. Pork.

I have a 30" Masterbuilt Electric Smoker. First smoke was a 6.5 pounder at 14 inches wide. Eventually, I know I would love to smoke larger briskets. Whats the best option? 1. Buy 2 smaller briskets with both the point and the flat? 2. Buy a larger brisket, cut it in half? Thoughts? I'm...