That looks outstanding. When cooking that many butts which one(s) do you monitor the IT?
I don't. I test for tenderness by probing after I know they've had sufficient time. If the probe meets resistance, then the meat isn't done. When the probe slides all the way in with virtually no resistance (like warm butter), then, and only then, do I know the connective tissues have broken down and the meat is done, no matter what the temp is.
Hope that makes sense.
it makes perfect sense. You can test each one quickly before pulling it. I have found if the bone slides right out with no resistance it's done as well.
