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I am doing my first slow cook with pork butts - two 8 lb butts - put on last night at 9 pm at 220 dome temp - controlled by DigiQ - meat has been at 163 for the last 2 hours this morning (7:30 - 9:30 am). I assume this is at the stall - is this normal and can I expect the meat to go up to 195 in the next few hours? Should I keep the dome temp at 220? I am in no rush - will eat them tonight.