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Noboundries, That makes sense. What threw me was I took a fork and a large piece of meat just fell right off. When I removed from the grate it was falling apart in my hands. Next one I cook longer. Hopefully this weekend. Thanks.

That is the confusing part. The temp read low but it was done I think overdone actually as it was on the dry side.

So my roast turned out okay..... a little dry though. I started the smoker Friday night at 7pm and removed at 2 pm on Saturday. The internal temperature  was only 170 but the meat was on the dry side! Did I hit a stall? I decided to remove it based on the probe was sliding in like butter but...

Do you just leave the probe in during the entire cook?

I picked up a 10lb chuck roast last night that will be smoked for shredded beef sandwiches. I am planning on a basic SPOG rub with a mustard base. I am targeting 230 degrees and would like to eat at approx. 5 pm Saturday night. Which leads me to two questions: 1. Looks like an internal temp of...

Name: Eric Location: Central Ohio Experience: Not near enough but working on it Equipment: Oklahoma Joe Combo offset smoker/Gas Grill and a Masterbuilt XL Propane smoker Been lurking for a little while and have only done two racks of ribs and some chicken drums and thighs so far. Looking...