So this was maybe the 8th time using our MES30 since we got it back in July. On the bright side I finally got the AMNPS working well (ie not burning the whole thing up in a short time) by keeping the chip tray and dumper fully in, and the top vent only open half way.
So that was the good ... Now for the bad
Set the temp at 225* with a nice TBS going ... Meat went in and everything seemed to be on track. From what I had seen from other recipes I expected about a 4 hr smoke ... To reach 185* ... At 5 hrs it finally hit 165* ... We figured it wouldn't be pulled pork fall apart but that was OK so we pulled them out.
Good thing we did ... They were quite dry. Still totally edible and good enough w some sauce but I know I can do better.
What could have gone wrong to have them so dry
So that was the good ... Now for the bad
Set the temp at 225* with a nice TBS going ... Meat went in and everything seemed to be on track. From what I had seen from other recipes I expected about a 4 hr smoke ... To reach 185* ... At 5 hrs it finally hit 165* ... We figured it wouldn't be pulled pork fall apart but that was OK so we pulled them out.
Good thing we did ... They were quite dry. Still totally edible and good enough w some sauce but I know I can do better.
What could have gone wrong to have them so dry
