When the remote probe showed the thickest part of the thickest piece to be at 153 degrees, I tested all 3 pieces with my pen thermometer, and it showed 157 to 160. That's about the same difference I've experienced between these thermometers in the past.
None of it felt like "butter" when I inserted the pen, so I decided to pull 1 chunk now & wrap in foil, & let the others go to higher temps. My reasoning is that no matter which one is right (higher vs. lower temp), at least I won't have ruined all the meat.
It smells good, FWIW.
FC
