Lonnnnnng stall

Tjcoley

New to the forum. I've had my egg for about 9 months and have done Prime Rib, steaks, turkey, chicken, bread, pig candy and Boston Butt ( three times). For Memorial Day we hosted a baby Christening with 55 people for lunch. I did 4 pecan wood smoked turkey breasts ( fantastic) and three 10 pound Boston Butts. Fortunately, the plan was to cook before the party and reheat. The pork crowded the large BGE. Smoked them at 225 and they stalled at 145 degrees for hours. Not sure how many, as I did them overnight, and when I checked in the morning they were at 145 and BGE was still at 225. 7 hours later, still at 145 degrees. (both BGE and meat thermometer calibrated prior to the cook). Eventually got to 170 when I wrapped in foil and finally got to 200 degrees. They turned out great, even judged by a long time pro smoker friend. Total time was 29 hours. Seems like an excessive time to finish. Any ideas?

stike

225 is low, yielding maybe 200 AT BEST at the grate

try 250 minimum next time. You'll always have a stall from 140-150 or so thru 180-190

Tjcoley

Thanks. I'll bump up the temp next time. The good news is it still turned out great.