Interesting. I always struggle with where to put the pit probe. Seems that especially if I'm doing several butts, I'll get the probe too close to the meat, and it'll give a really low temp. Sometimes I've actually had to move it a little bit into the cook, which is easier said than done.
18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!