Another approach would be to put the pit probe in the hottest part of the smoker and put the meat in the part that is normally coolest. I have noticed up to a 30F difference in the top and bottom rack in my WSM, so this may work for you. Good luck.
The Smokin' Badger
Klose Widebody MasterChef * XL BGE * WSM * Weber Performer * La Caja China * Cookshack 055 *
Big Stainless Gasser *