Temp Stalling in Electric Smoker!?!?

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Original poster
Dec 20, 2013
Decatur, Ga
I am almost at 6hrs in on my 6.5lb pork at 225, but the IT has read 160 for the past 20-30 mins.  I know I have a couple of options.  One being that I can crank it up to about 250, but will that dry it out quicker?  Also, I can wrap it, but do I keep the temp the same or still raise?  What is the best option?
Last edited:
You can do either or both. You won't dry out pork butt at 250. You're in a classic stall and probably have about 3 to 3 and a half hours to get to 200 IT if you just leave it.
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