Running a gas masterbuilt xl smoker (I have used this many times before) I have an extra large water pan and cast iron wood chunk pan. I trimmed a lot of fat off ( meat had more than usual) but left 1/4 inch in most places. Put on dry rub only. Put it in the smoker about 7:00 last night. Run all night 220-250 with just the right thin blue hickory smoke. This morning meat temp is 157 the rub is super dry and looks more like is is just dried on the meat instead os looking like bark. Pushing the thermometer in now indicates an extremely tough piece of meat. That looks more like beef jerkey. I was thinking that this would smoke till about noon, wrap in cooler, eat about 2 or 3 but I don't remember ever looking this bad in the morning. Do you all think this will turn around or do I run after a pork but and crank out some pork?