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Reply to "Soggy bark"

I am using a cook shack electric smoker as stated above.  I start my Briskets and Pork butts with a cold meat in a cold smoker, and set the temp for 220 degrees.  I am trying to get the most smoke on them I can before the IT hits 140 degrees.  I then turn the smoker up to 250 degrees and run it until time to go to bed.  I turn the smoker down to 200 over night, and the next morning I turn the smoker up to 275, and if I have to push the time 300.  This is how it turns out.

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