This is my first post and I just wanted to clarify/ask a few questions.
So the last few smokes that I have done have been a bit weird. I have been very confused about the stall. I am currently smoking a 4-5 lb. pork butt. I started at 11:30am and it is now 6:20pm. The pork butt is at about 165°F. I thought it stalled at about 155°F, so I wrapped it in foil. Then is saw the meat go to about 165°F and I thought the stall was over so I unwrapped it. The meat IT proceeded to stall once more at 165°F. I have a 18.5 WSM, I use a River Country thermometer for the smoker temp, and a Thermoworks Thermopop meat thermometer to tell the IT of the meat. Will somebody please help? I am beginning to feel quite frustrated, as this has been happening for my last few smokes.