I bought a three bone and a two bone. They're in the smoker right now. Stupidly, I didn't think of the fact they would be cooking at different rates (never cooked two things concurrently that were different sizes like this. It flat out never occurred to me they would cook so differently.)
They've been in for an hour forty five at 225 degrees right now. Looking for 115 degrees then will open the door and drop to 140 degrees until they're at 122 -125 when I'll pull, foil, rest and 500 degree crust.
The two bone would be from my GF, who likes it really rare. The three bone is for myself and our two guests coming tonight.
We did a one four bone a year ago and pulled at 118 but it only rose to 119 degrees before crusting. It was too rare even for her.
So, WHICH one of the two do I go off of? Right now, one is 103 and the other is only 82.
I guess I'm going to have to pull the one that gets to 115 first. Then maybe put it back in the smoker later?
What should I do?