It looks good. The stall is what you were going through when the last 15 or 20 degrees seem to take forever. As for the difference between the two probes, I can only guess that it was because of placement. Not that you did anything wrong. One probe may have been a solid piece of muscle and the other maybe in a fat pocket that melted and created a small void. We did a ham last week (in the oven) and it was to cook till it hit 145 internal. Probed it with a Thermapen in three locations and got three different readings. So it is not uncommon. You are going to have to decide which to trust.
Thanks, David. I'm familiar with a stall and know it can seem like it takes forever. This really did. I wouldn't have even mentioned it, but Tony (DivotMaker) said that brined butts get done faster than unbrined ones, so I was a bit concerned that it took over 18 hours for them to finish.
I should have been more clear in my original post and when I talked about introducing the other probe. I only did that because I couldn't believe that the IT was so low on the butt with the SI probe inserted after having been smoking for, I believe 12 hours at that point.
My main concern and the reason I started this thread was because of what the temperature display on the digital controller was doing. It was constantly changing temps. Up three degrees, down three degrees, up three degrees, etc etc etc. Did it the entire time. So much I think it's going to wear out the electronics and I was just wondering if that is normal.
Thanks again for the replies.
Funny you mention the difference in temp displays, I did my first smoke yesterday that required a meat probe. I used my new chef alarm probe and the 3D probe. I was smokin a turkey breast. One probe on each side of the breast. In the beginning first couple hours they read a 10 degree difference. Then about 3 hours in a 6 degree difference. At the end when it was near hitting the 165 mark they both read the same. Kinda thought that was interesting. So there can be alot of difference in temps depending on were the probe is placed.
That's interesting and odd, isn't it? After watching an episode of Burgers, Brews and Que and them filming at SLAPS, I want to try doing the turkey breast like they do. It sounds really good. Good luck with your smoking!!