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Ok so I bought a large BGE this Christmas and absolutely love it, my new nickname from my kids is smoky because that’s what I smell like all the time. Anyway, this post regards my new favorite food; pulled pork. I have now cooked two butts and they both turned out great. I have cooked both of them at 225-235 degrees according to the built in dome temp gauge. The first one I cooked weighed 3 lbs. and was boneless. I pulled it out of the fridge and put it on the grill with heat deflector in place. Cooking at the above mentioned range it took damn near 9 hours to get to 190 degrees internal temp. The second butt was 3.75 lbs. boneless and I put it on the grill after it came to room temperature hoping to reduce cooking time. I purchased a Maverick ET732 thermometer and incorporated it into the cook process. Rather than clipping the grill thermometer to the grate I dangled it down the upper vent so that it hung to the same height as the built in thermometer. Much to my surprise there was a 30 degree temperature variation. The maverick would read 255 when the built in egg thermometer would read 225. After a few hours of cooking I took the maverick termp sensor out of the chimney and clipped it directly to the tip of the egg thermo- WOW same temp readings +/- 5 degrees. So obviously the air at the top/center of the dome is considerably hotter than a little lower down and I imagine even cooler right at the grate level next to the meat. This second butt cooking at 225 again took 12 hours to bring to 190 degrees. Meat thermo has been calibrated and matches the temp reading from the maverick exactly. So all that being said the, consensus around the internet is that a butt should take 1.5 - 2 hours a pound to cook at 225 degrees is hogwash. My question is where should I be taking readings from for proper cooking, the grate, the dome thermo? And if in fact the dome thermo is not a true reflection of the temp on the meat how much should I raise the temp to on the dome thermo to achieve a cook time of 1.5-2 hours a pound? I'm guessing around 260 degrees. Thoughts???<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />