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Pork Butt/Thermo Calibration

CaptainChiliCaptainChili Posts: 13
edited November -1 in EggHead Forum
Last week I posted that I had cooked a 6 or 7 pound butt. Cooked indirect with platesetter, dome temp 225-250, and reached internal temp measured by Taylor remote thermometer of 196. I then pulled the butt which was done but much earlier than the cooking times I see many of you experience. The meat was cooked but not very tender and certainly not very "pullable". I did wrap it in a towel and placed it in a cooler for a couple hours as well. This all happened in approx 4 and 1/2 hours. Several suggested checking the thermo calibration which sounded good to me. I just finished the calibration. In rapidly boiling water, the BGE thermometer was right on the money just a little over 210 and the remote read 210. Given these readings I don't believe I can fault either of the thermometers. Any other ideas out there? The only thing I know to do is try again, I have three more butts in the freezer. Thanks for any assistance

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