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Thanks all for the replies. It turned out awesome (finally) will definitely try some of your suggestions next time and wrap it.

I’m taking it out now, 191 is close enough and I am starving! It’s 11pm and still needs a rest. I think I’ll wrap it sooner next time after the 4 hour mark when the bark has formed

Hi, thanks for reply. I use a smart fire pro that monitors temp at grade and in meat and has a fan to maintain the wsm temp. It’s been pretty solid at 250, dropped down a couple times and I had to refuel.

Hi, First post as I googled this and couldn’t find answer but I found this great forum. I tried my first Boston butt on my 18 inch wsm. I knew about the temp stall but I got 2??? It stalled at 170 for about 6 hours and now it’s stalled at 184 for 3 hours. Total cooking time so far has been 14...