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The temp range can run from around 155 to 170 or so-every hunk is different. And I quite frequently see a mini-stall of 4 hours or so in the low 180's. I believe the more important factor is how long will the stall last...and that is dependent on the cook temp and whether to use foil or not. You can power through the stall with a high cook temp or use the "Texas Crutch" aka foil to get through it in quicker fashion. It can last several hours and the meat temp can actually drop a few degrees during said stall.
Here's a link for a great technical stall explanation-
http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html?icid=maing-grid10 BTW Amazing Ribs web site is a gold mine of Q info.