I don't really monitor temps on the PBC, but I occasionally stick my Thermopop in one of the rebar holes, just to make sure I am not below 220-ish. I don't know how accurate that is, but it makes me feel better. I know that the pulling the lid off to paint the pig was probably pulling temps up at the end of the PBC cook, but it didn't seem to be a problem, and I think helped the sauce to set.
Anyway, sorry for such a long post, but this was a very satisfying cook!
Comment