![Big Grin](/static/images/graemlins/icon_biggrin.gif)
On our second pork project, and it seems that it plateaus around 160 or so, and takes a long time to reach a temp of 185 or so. Cook temp is set to 225. My target is to hit 205, per SmokinOkie's advice for pulled pork. On a smaller 5 lb. shank, we cranked it up to 250, thinking we were close, and ended up drying it out a bit more than desired, and still only hit 190. Current butt is a 10 pounder, and at 16 hours at 225, the internal temp is 185. Is it particularly hard to exceed this internal temp for the 008? Probe seems to be reasonably accurate, and moving it to a new spot is not yielding different results.
Cooking on the middle rack setting, for what that's worth.