Originally Posted by silverfinger
I'm using the redi check maverick for the smoker temp as well as the pork. Double checking with the thermapen on the pork temp.
Well you've got your bases covered and have got me stumped.
All that's left is to probe it to your liking and then wrap, rest, pull, and hope for the best.
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS