Just curious why 200* for pork butts seems to be the magic number? I have cooked many butts on different cooking equipment and have always pulled them at 185*... it shredded like butter! And if you beleive what pure Willingham and Smoke & Spice say...it works! Is it the dynamics of the EGG, or does the extra 15* make that much difference? hope I dont get scoffed right out of the forum!