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Are the stall temps usually around a certain temp or does that very on the piece of meat? Right now I'm at 136* and it's been in the 130's for at least 30-40 minutes
Ive had stalls between 135-160. It just depends on the piece of meat. Also are you sure the thermometer probe is in correctly and not near a bone? 6.6lbs should take about 10 hours to cook. 5pm will be pushing it but can be done. What temp are you cooking at?