My first 8 lb butt has been on for about 12 hours at a steady dome temp of 230-240 and the internal seems to have plateaued at around 148. I know that you pull the butt from the BGE around 190-200, but does the meat continue to cook (say beyond 200) if you then wrap it in foil and let sit in a cooler for a few hours? If so, what are the consequences/results?
Also, I'm using a new Maverick ET-73 clipped at the grate. At first, it was measuring higher than the dome temp, but then dropped to a relatively stead 40 degrees below dome which I understand is common. However, it is now reading about 70 degrees higher than dome?!? Has anybody had a similar experience with these thermometers? I'm questioning the accuracy of the thermometer and the BGE dome thermometer at this point and don't want to miss the boat on this first cook.
Any and all advice is appreciated.