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Usually it will hit a stall where the temps don't go up for awhile. Depending on what you are trying to accomplish you could always lower the heat down to the 225-250 range to slow things down.
My plan was to take it off at around 2 or 3. Let cool and pull for supper. My fear is that it will be done at 12. Hope my digital meat therm. isn't going to hell.
The stall is coming if not already there. You will wonder why the temperature is not moving much...The stall takes up to two hours or so...You should hit the magic temp of 200°- 205° sometime around dinner....Good luck and don't forget Q-views....
Thanks guys. I'm glad I didn't turn the heat down because the stall came at about 1230. holding at about 150. Yes I will just wait and not panic. Will take pictures when I take it out and before I pull it.