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When using 2 temp probes?

I have two temp probes stuck in a pork shoulder, they are currently at 196 and 187. They pretty much are both in the "center" of the shoulder (best I can remember at 2am when i stuck them in) 

I want to pull it off at 205. Should I pull when the higher or lower one hits the temp?


  • lousubcaplousubcap Posts: 16,494
    Sometimes you can get into information overload-I would ride the lower temp to the finish-line as pork can easily handle higher temps.  That said, best finish indicator is when the bone pulls clean regardless of temp.  Enjoy!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • doesn't matter :(
    I used my my PSWoo3 this cook like I usually do... but it was 9 lbs versus 7 usual.
    I got up to 197 and it started dropping but I was out.
    Got home and temp was at 200 and meat temp was toying with 187. 

    The PSWoo3 took up space where I usually put lump. 

    This is the first time I ever ran out! :)
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