Pork butt is at 192 and getting ready to wrap it and put it in a cooler. Set GMG to 225 degree at 11pm and put the 8 lb butt in. Woke up at 8am and inserted the temp probe and it was 160.
15 hours total and it was at 192 degrees. I know each one is different and the time seems reasonable.
Maverick and the GMG had wildly varying temperature differences. Sometime the Maverick was dead on, some time it was 20 degrees higher and some times it was 10 degrees lower. Trying to lock in the temperature so they are close was frustrating. I think I will set the GMG to 10 degrees higher than my target temp and call it good.
Will post pics soon. But so far it has been enjoyable experience. Wife is making a ketchup based BBQ sauce and I am going with a Carolina mustard sauce.