I put my butts about 3/4 of the way toward the smokestack from the firebox on my Workhorse 1975. I'm getting an IT that varies 15 degrees with the money muscle always at the higher end of the scale. I typically cook around 275. Any suggestions?
Over the years, I have noticed that the money muscle may be done before the rest of the other muscles on the pork butt, Perhaps that is why competition cooks fought so hard to have the rule change that allowed them to remove the money muscle from the pork butt and cook it only. Before that, they manipulated the money muscle to be seperated from the butt, but still attached to the rest of the butt while still be connected to the rest of the pork shoulder. As others have stated, there are other muscles in the pork shoulder and their fat and cartilage content are all different. This is why different areas of the butt will give different internal temperatures when they are checked at the same time. The money muscle has little cartilage, and there is less fat to render as well. This could contribute to the higher reading than the rest of the muscles. Don't sweat the small stuff, it is done when it done.
IamMadMan did give some good input.
CQ, you are missing the point. If I pull it when the MM is probe tender, the other is not. Just trying to see if there is anyway to get it all probe tender at the same time without over or undercooking any part of it.