I cooked a roast on my today on my MES. It was maybe 2 inches thick. I inserted probe at beginning of cook but have since read that I should wait till late before inserting probe. The thing is the instructions were to cook at 210 for 3 hours and at that time I should expect the internal temp to be 190 to 200 I was then to wrap and put in cooler for 2 hours. I cooked 3 hours but was still at 157 on the probe. I had previously checked the internal temp with a alternate probe and found it be accurate. I finally pulled it and it appeared and tasted done. Any idea why the readings were still low? What internal temp do cook roasts?