This is my second smoke with my MB XL gasser. Two nine pound "pork shoulder blade roasts," CSR's and spare ribs. Kept the temp at about 250 per my two dial thermometers. I now believe they may be off by 25-30 degrees. Fedex showed up with my new ET732 and I prepared it (but did not calibrate) to insert at about the three hour mark.
Opened box for first time at three hours. as you may be able to tell, lower right rack area CSR's are severely overdone. Most of the other CSR's are OK with the thickest ones being very good. New ET732 shows temp at 280 when other two therms show 250. Spares are under roasts and look ok but not ready yet. Said all that as background to my question. Roasts are at 162 IT after four hours. If they go past midnight can I pull them out around 195-205 and let them rest three or four hours, then refrigerate and pull them tomorrow night? We have a full day planned away from the house tomorrow and I did not know if they can be pulled later or if that is a bad idea. This is my first attempt at pulled pork. Thanks for looking and sharing your experience and wisdom. AZT