I have noticed that the bone side I the butt seams to pull easer. It seams to make since o me since the money side has more fat. Do you take your finish temp in the bone side or the money side?
They're usually pretty close to each other in my experience. Having said that, on larger cuts of meat, I usually take the temperature in several spots and "average" them.
General rule of thumb for doneness on a bone in butt when trying to make pushed pork..is if the bone can be plucked plumb out with a moderate tug with the tongs. No use to mess with checking prior to that point..and not much sense to check it afterwards. Now boneless models can be a better candidate for temp gauge sticking.