You could do it many ways. For pulled pork with a lot of butts I probe the smallest so when it hits 195 that is a good indicator to check it for doneness, but also that the others should be close behind. Then I just use a regular thermometer for the rest.
Shirley Fabrication Offset Awesome Pit
Backwoods G2 Party & G2 Chubby
Big Green Egg XL
Weber 18.5 Kettle
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