mushy pulled butts

I'd check my probe in boiling water and ice water to make sure it is close at these two known temps. 203 degrees is a little over done but 188 should be close to pulling temp. Did you check the temp in a couple of places in the meat?

Mushy butt could be as simple as overcooked. Kinda of like "fall off the bone" is technically overcooked ribs.

If you cooked them to different temps the pork should have been different. If they weren't, you could even get some weird pork that was just "bad".

Check the probes.

I have learned to take the pork out @ 190*. If you leave your probe in the meat you will see it continue to climb to 195-198*. One time I took it out at 185*, wrapped put it in the cooler to wait for dinner. I could not tell much difference. I prefer a little firmer meat.
David

yes. i think it was overcooked. i just didn't realize that overcooking could lead to this problem. the one at 203 was the bottom and larger. i was sorta hoping the two would even out so to speak so i pulled both at the same time. i have been going to 188-190 and wrapping. i too think the temp goes up a bit as the meat is resting. so maybe if i oversleep the next time i will pull right away. but i will try to avoid the problem. thanks for your help david, okie, and ct-q. jan

If the butts are coming straight from the pit to the pulling/serving table, you can often get by with the higher temp.

Of course you may need a pizza peel to get it off the rack.

They sound like hey were over done. Also when you pull them off let them cool alittle.

Craig