I cooked my first Boston Butt yesterday on my WSM. Everything I had read said to cook it until it reached 190. I'm pretty sure the thermometer I used was junk and is being replaced but when I checked it it read 170 but the probe had no resistance going in at all. The bone slipped right out as well. Since it was falling apart on the grate I brought it in and it pulled great, not dry or overdone but definitely not underdone either. Is this a case of a bad thermometer or just having to play it by feel because this one really felt right? Oh by the way the WSM is unreal, it dialed in to temp and was still holding it the last time I checked it, 11 hours after it started.