I have a question.
I did a 7 pound pork shoulder. Basted or marinated over night with my blend of spices (I guess that is marinating, basting is done while cooking). Got it started at 5:30am, no problem. 3 hours of smoking, added chips as needed, checked temps, kept an eye on the water bowl, no problems. The temps stalled at 156. after 4 hours, still stalled. Then took off to 185 and stalled again. Moved to the oven, cranked the oven temp to 300, still stalled at 185. 4 hours later still at 185. Gave up, took it out, pulled real nice. Everyone loved it. I am confused about it not getting above 185. I used two digital thermometers. They were within 2 degrees of each other. After 14 to 17 hours and never got close to 200 degrees. What happened??
I just do not get it