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Hey all, I did 2 8lb butts and they took forever due to having 2 stalls. I'm a big fan of just push through and maintain temps but I was wondering if this is common? Everyone knows the stall at 160ish but I had a 2.5 hour stall at 140 and then a second 4+ hour stall at 165. I ran temps around...

Hey Y'all, I'm Robert Avent from Pennsylvania. I've been low and slowing for about a year and having a great time. I still make some rookie mistakes but the meat usually turns out great (except 1 rack of ribs...flames crept in the pit and burned em). I look forward to learning from y'all. Cheers!