Thanks for the suggestions Omega. I have a 6lb bone in pork shoulder going right now. Put it on at 5:30am. It's just after 6pm and it's only at 170. Been steady between 225 and 240. Think I've encountered "the stall" I've been reading about. Been following meathead's recipie on amazingribs.com. Looks like burgers for supper tonight instead. Had a back up plan just in case.
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