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Help please... Grate vs. dome
I've read hundreds of posts about pork butts and have done a few successfully but need some validation before I go to bed and let 'em do their thing. I have two 5.5 lb butts about to go on the egg. I have my maverick set up at the grate and it's reading 50+ degrees below the dome thermometer. I'm aiming to cook them at 230-240 degrees. Should I trust the grate temp or go with dome as the primary?
Ran out if dizzy dust while rubbing, so used some raging river too...