Stalled cook

briwald

Was working pulled pork last weekend, and I was trying to get it up to 200 degrees.  I had the Egg dialed in at 275, everything went to plan for the first four hours, to 160, I wrapped the meat in foil for the final mile.  Once the butt reached 194 degrees, it completely stalled.  I kept the Egg at 275 and left the pork on for another 45 minutes, but it wouldn't move past 194, so I took it off, fearing it would dry out if I left it too long.  Ultimately, the pork turned out fantastic, but I've never had it stall like that.  Possible causes?

Dondgc

Have you calibrated the thermometer you were using to measure the egg temp?

CornfedMA

Possible causes- 
Your thermo wasn’t calibrated and the cook temp dipped. Probably the most likely scenario.
 

45 mins isn’t a super long time for the temp not to move, but it could’ve been a bit of a 2nd stall. It’s not common with pork in my experience, but certainly possible. 

StillH2OEgger

How was it probing at 194 degrees?

briwald

Dondgc said:

Have you calibrated the thermometer you were using to measure the egg temp?

I was using two thermometers, and they were in agreement, so while I haven't calibrated in a while, the Egg thermo and the grid probe matched. 

StillH2OEgger said:

How was it probing at 194 degrees?

How was the pork at 194? Yummy and delicious.