9lb Butt with 20f difference

DieselkW

Rubbed this beauty with mustard, dizzy pig River, and some ham boullion. Placed a probe at 12 o'clock and another at 3 o'clock.

They were both at 55f when I put it on a warmed egg at 240f dome temp, indirect with empty drip pan raised off platesetter.

3 hours later, one of the probes (top) is 90f, the other is 210f.

Just now, the top one is still twenty degrees lagging, 100f vs 120f.

If the probes were longer, they would be nearly touching each other.  iGrill2

Am I too close to the bone on one of them?

DieselkW

Now that it's cooked some more, I can see the bone right next to #1 probe, the yellow one above. That's the temp I'm going to use when I pull it at 160f.

The two probes are now 10f apart, 130 and 140 - they might even come together at the end.

Pulled pork for dinner tonight.

DoofusOfTheDay

160F?  That's way too low for pulled pork doneness.  You want more around 195ish.  Start probing when it get's near 190 and when it probes easy(like butter as they say) then it's ready to pull.

DieselkW

You're right, I was going to use the wiggly bone as the determining factor anyway. Some sites are taking it to 203f for best pulling apart temp.

DieselkW

Came out 12 hours after setting it in the egg @200f - too late for dinner, we had to eat refrigerator surprise instead. 

Took the butt off the Egg, put it in a foil lined cooler for a couple hours, let it sit in the steam.

Ripped up really easy, used two forks and it about fell apart.

DieselkW

DieselkW

Grillin_beers

Looks like a winner. 

dldawes1

Good looking food.  Great job !!