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Pork shoulder stalled

post #1 of 4
Thread Starter 
Hello. My pork shoulder has stalled at 160. Really wanna try not rapping. Any suggestions? And sorry heading is wings. Couldn't figure out how to change
post #2 of 4
Welcome, just keep on cooking. Once the fat starts to render, it'll take off.
post #3 of 4

It may stay there for a few hours, but eventually it will move on.


I changed the heading for you.



post #4 of 4

Turn up the heat and you will get thru the stall with no problems, no wrapping and no worries.

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