Underside over cooking

Wyman1jt

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New to pellet smokers, used electric smokers before this. Have smoked a butt, rack of ribs and a 7 pound brisket point. Butt came out okay, good smoke ring, not as tender as I hoped for temp at 205. Both ribs and brisket under side were WAY over cooked but color, bark, smoke ring, flavor and tenderness of the top was amazing. Wrapped all in foil at around 165 degrees. Why is the underside overcooking but top is perfect? (Heat shield is closed and cooking on 225 mostly)
 

Vantharas

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Your guess is as good as mine. Mine never does anything like that unless I put the meat over the fire pot location. I actually put my water pot there now.
 

Guidozee

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I’m having the same issue. Just pulled something ribs off mine and the bottom was charcoal.
 
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