I put an 8 pound pork shoulder on my large BGE at 3:45am this morning figuring for around a 12 hour cook. At the 9 hour mark it hit 179 degrees but seems to have stalled, it is now at 180 degrees at the 12 hour mark. I have been cooking it at approximately 225 to 250 dome temp the entire time, I have heard that these can tend to stall but did not experience this in the first boston butt that I did last year. I have some time to spare since I do not need to have it ready until 6:30 to 7pm. I opened the vents to increase the dome to 300 to get it going. Does anyone have any other suggestions or is this completely normal?