Looks like both pieces are emerging from Stallsville, judging by the inflections in the temp profiles. The bone-in piece has been in for a little over 8 hours, and the medallion for 6. Timing should be good, we'll have the sliced medallion at dinnertime and let the bone-in rock on to pulling temp, and I'll take care of that after we eat.
Pulled the medallion at 178, wrapped in butcher paper and into the faux cambro (el cheapo cooler dedicated to the task). The bone-in piece still taking its sweet time, in the mid-180s F / mid-80s C now, at least out of the stall. No biggie... we'll have our sliced medallion dinner in a little while.
After action report. All of it was outstanding. The sliced medallion was toothsome, tender, juicy, and tasty. The bone-in piece took a full 12 hours by the time all was said and done. We'd already had dessert by the time that piece was ready to pull, so we just sampled a few forkfuls with some sauce -- delish.
Bottom line, lopping off that medallion and cooking separately was a rousing success, and something I will do every time I have a butt this big (and I cannot lie).
Slicing the medallion for our dinner:
Bone-in piece after resting an hour. The bone just needed a good tug to come free. Portioned up the pulled pig for some meals next week and to share with our neighbors.
We love Rudy's sauce! Our favorite for sure. It does have some sweetness but that's balanced by the excellent "zippiness" (that's a scientific term), it has just a bit of heat from the chili peppers in the mix. We order it online, since there aren't any Rudy's out here in Virginia...
I'd seen a couple people talking about how they preferred sliced to pulled butt after having tried it out. It is absolutely scrumptious, no doubt about that! Getting both sliced and pulled out of the one butt is very handy.
And another tip of the chef's hat to jfmorris for pointing me at the info indicating a target temp around 175 F / 80 C for slicing instead of the 190ish I'd had in mind. That sliced part was just so damn good, I can't imagine it would get any better. Thanks again sir!
Glad I was able to help! I wouldn't have known unless that lady at church had asked me to do one for slicing and one for pulling a couple years back - which led me down the road of finding the right temp for it. Have yet to do one that way for myself, but will do one like that soon - probably separated the way you did.
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