This is my first post on Smoking Meat Forums!
So I just got an 18.5 inch WSM, and I have been having trouble with my meat. It seems that my cooks take WAY longer than the time people say it will usually take. For example, today I started a 4-5 lb. pork butt at about 11:30am at 250°F. It is now 8:17pm and I had to put the pork butt in the oven because it would take all night for the thing to finish on the smoker. When the IT was at about 155°F, and it was staying there for a while, I recognized that as the stall and wrapped it in foil. When I saw the IT of the meat bump up to 165°F, I unwrapped it because I though the stall was over. Then the IT of the meat went back down to 160°F and stayed there. All this stalling stuff happened over the span of hours. Can someone please help me? I use a River Country thermometer for the smoker temp and a Thermoworks Thermopop for the IT of the meat.