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Pulled bottom round at 155 and foiled. The butts are stalled at 168 set at 225. From what I read about meat stalling is... "DONT TOUCH THE TEMP"... wait it out.....
Have to add:
When I pulled the bottom round out I took the external prob that was in it and stuck in the second butt and the tepms read about 4Deg's difference. The built in probe was 171 and the external is 167.
We just had the bottom round for dinner, which was darn good for considered a tuff piece of beef. I wrapped in foil and set in the oven (OFF) for about 2hrs. Sliced about 1/2" and served with veggie and potatoes. Just checked the butts and still holding about 174-177.