UPDATE: Wrapped in foil after the 5 hour lag, and it immediately climbed to 204. Pulled it, put them in a cooler, and took them to the lake. I pulled them when i got there, let them cool a bit, and packed them in ziplocks after squeezing all the air out. Refrigerated over night and crocked it in half cup of apple juice on low for about 2 hours. I tasted it the night before and it was awesome. The next day it was still pretty good. The butt was juicier than the picnic, but both had same flavor. It was a bit too smokey. i threw 5 smaller chunks of apple wood around the minion so it smoked progressively throughout the cook as opposed to putting all 5 close to the lit coals to burn all at once. Had about half inch bark and smoke ring up to an inch deep. Served with home made mac and cheese. No one got sick woo hoo. Sorry no pics. I'm just not much of a food pic guy. Maybe after being here a bit that will change. Pretty happy with the way it turned out. I plan on some ribs again and maybe some brisket next.
I have a single probe remote temp and now want a duel so i can take grate temp as well as internal temp. Since i already have a single probe, is there a decent thermometer i can buy to take grate temp? Obviously the spring thermometer on the hood is junk (30 degrees off). Should i buy a duel probe Maveric and just not use the one i just bought?