Just cooked my first turbo butt. It was a 7# bone in Boston butt and it only took 3 hours and 35 mins. Should I be concerned? It was cooked averaging around 350*, had a little trouble getting the temp to settle the first 1.5 hours
I pulled and foiled it at around 140-160, had a decent enough bark for my liking. That was at about 2 hours in. My poulder probe said 160 and my meat thermometer said 145. When I pulled it at 3 hours 35 mins my poulder said 200* as did my meat thermometer in multiple areas. Also the meat thermometer when in with almost no force.
The butt is currently FTC'ed and waiting till 8pm central to be pulled for dinner.
Should I be concerned?