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What do you do during the stall? I am smoking a pork shoulder and in the past hour only gone up in IT 3°. Sitting here watching TV and drinking a beer as I wait to hit 205° IT
Here is some pictures of the Chicken and ribs (didnt get a picture of the ribs before going in):
Rubbed up and ready to go in:
After 3 hours in:
Finished after 5 total hours/Ribs still have another 2 hours before done:
Ribs finished:
yea thats all i have to go off of for now. moved the probe to the breast meat and getting 157°. ribs have a good 3-4 left until tender, i have a few pics i will add later
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