If you are cooking thru the stall it might take 4 to 6 hours before it starts to climb again. I usually cook to 1 hour past stall and then place in an aluminum pan and wrap it with alum foil. Butcher paper works to but I dont think the meat is as juicy. Works the same for brisket too.Saturdays pork shoulder. 215 or so for 8 hours, 3.5 lbs in a Weber charcoal grill with frequent amounts of cherry chips. Could not get past the stall at 175 deg, so instead of pulled pork it became sliced pork.
Consensus was - bloody delicious. Only one slice made it to the day after.
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