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The dreaded stall. I've smoke it, grilled it, fired it. The pork shoulder stays at 160-180 degrees for quite a while doesn't matter the temp. From 225-375. I was in the same boat as you. The shoulder is basically steaming itself. There is a whole science to it. But the way around it is, wrap...

Thanks Chef

I left my dry bbq rub in its plastic container out in the sun. For a week before I noticed it. You think it's bad now.

Ditto

What the main reason is. You cooked it indirect. And at to low a temp. The meat only absorbs the heat, but it really doesn't cook al the way through. Like the other guys said. It wasn't done. To avoid this again. I find that cooking over direct heat does the job the direct heat really penetrates...

I have been learning this art of bbq for the last few years. I am always looking for new recipes and techniques. I have a kamado from vision grills. This is what I'll be cooking on. I started with a trusty weber kettle and haven't look'd back. I cook for my family and friends, because no one has...