Update on my cook: Both my Butt and my Chuck are sitting at 174 presently. I've never had two different meats at exactly the same temp like this before and I keep second guessing myself by re-checking the probes, checking with other thermos and such. Not that I'm really worried about a certain temp, but it's nice to be able to have a rough idea when to start paying more attention to doneness.
In other news, picked up a case and a half of this beer call RJ Rockers "Son of a Peach." Brewed in Spartanburg, SC Now, I'm not really a fan of fruity beers, but this one is legitimately good. If any of you guys see it in your beer store, I'd urge you to try!