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Nothing worse I had a small one stall on me three weeks ago.Little bugger stuck for 4+ hours at 154 foiled it mopped then she came around pretty quick.If it was any bigger it would have gone in the oven.
The first butt I did was a little 4.5 pound sucker.. and it stalled like that too. I think it was 3 hours at around 153, then it even started to drop temperature. I was all worried like you were and it sure looked like it was totally drying out. So I got on here and asked and got pretty much the same response, since you're pretty close, go ahead and wrap it and finish it up. Boy was I relieved when that thermometer finally started to climb. The end result was great too.
I did finally get the pork shoulder up to 195 F at 2 AM last night, and pulled at 3 AM. Had myself a nice little late night snack, which was delicious. The fatty I did yesterday after I finished seasoning my smoker. I stuffed it with chedder and jalapeno, and it was pretty damn good too.