I've got a brisket going in right now for tomorrow. It was an 11.5# choice packer. I split the flat and point to get it to fit in my MES30. Smoking @ 225 with Pitmasters Choice in the AMNPS. Couple of questions 1. My Maverick ET-732 and my MES30 were reading almost identical (maybe 5-6 degrees swing), UNTIL I put the meat in. Now that the meat is in, they're off by almost 30 degrees. The "barbecue" probe is on a rack underneath the meat, closest rack to the element. Which should I aim for on temp, is the meat cooling off the probe? I tested the ET-732 in boiling water and they were both dead on (212-214) 2. What temp is best. I don't need this ready until ~2PM tomorrow, should I smoke lower? 3. Does it it need smoke for all 12-18 hours, or just the first 10 or so? Thanks! Pics below going in.