This is my secound smoke and I'm making pastrami. I use a sm070 which is the UK version of the sm066. Very new to smoking so apologies for my lack of knowledge! I'm doing a 10hour cook on 230F using the probe to reach internally 200F. So I had to open 7 and a half hours into my 10hour cook to remove from foil so it would crust well. So I realise the temp would drop and also the probe temp of the meat. But it is now back on a back to its cook temp of 230F but for the last hour the internal temp of the meat has slowly been dropping rather then rising? Any advise would be greatly appreciated am I doing something wrong? I know it's silly to open a cookshack but wanted to do half in foil half not just to get the perfect pastrami.
Any advise would be great,