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Had a pork butt that needed cooking and put it on at 10:30, settled in at 275 on the Vision.  Decided I should run some errands and got delayed, so about 3:00 I called home and asked my husband to take the meat probe and test the roast.  He said it was at 225, so I told him to immediately take it out of the kamado.  Worried all the way home what condition that meat was in.  When I got home and started to pull it, it was tough and just didn't look right.  Tasted good but not tender, etc.  I tried to figure out why it wasn't tender, etc.  Finally decided to ask him if he put the probe INTO the meat?!!  Nope, he read the thermometer on the dome.  I didn't tell him to put it INTO THE MEAT.  We all know what we know, and it seems so obvious that we shouldn't have to be specific.  Oh well, I guess I'll put some juice on it and cook it in the oven inside as the kamado is cold now. 

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Oh my, thanks for all sharing my laugh and yes, I did learn my lesson about giving grilling instructions.  I finished the pork in my crock pot and it was edible, but sure not the same.  If I did pork butt often enough, I would have known right away what had happened because it definitely was not fully cooked.  Jayhawk, if I sent him shopping, it would not have been a funny story...  But he's an electronics engineer, so I can't expect him to know EVERYTHING!

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