Just finished of a 6.65lb bone in pork shoulder.
Started it at 10:30AM. The process was going fine till 5:30PM.
30" Masterbuild Electric Smoker was set at 225 degrees.
Meat temp was rising every hour like it should.
When 5:30PM hit the meat temp was at 166 degrees. That is where it stayed till I removed it at 8:30PM.
I checked the electronic thermometers (actually used 2 and they both read the same within a degree or two of each other).
Brought the roast in and checked it with my wife's old standby meat thermometer and it read in the 166 degrees.
Put roast in oven at 350 for and hour and it came up to 200 degrees.
I know there is/can be a temp stall period, but I have never had one last 3hrs.
The roast was put in at room temp.
Is this normal or did I miss something??