Question please. Have a new Masterbuilt Electric smoker. I wanted to make pull pork and have tried twice. First time, Boston butt bone in, 12 hours at 225. Second time, Boston butt boneless, 11.5 hours at 225. While both appears to be cooked they are definitely slice only. Used my meat probe and it read under recommended temp, but seem to be done. Reading on here, it seems that this smoker is known for actual temp being lower than set temp. Is this correct? Do I need to get another probe?