A stall at 195F, no stall at 160F!!

[derekmiller]

Hi All.
Cooked a 12lb bone in pork shoulder on Saturday. I always plan to pull the pork at 205F.

I was expecting the usual stall between 147F-160F. But this didnt happen, the meat I.T. just crept throught this stage with out a problem. The "problem" occurred when it stalled at 195F for about 2hrs. In the end I took it off, the bone fell out and it pulled ok. So in the end it was fine.

I know some of you take it of at 195F, but has anyone else experienced a "stall" so late into the cook. Apart from an initial wobble when the temps went haywire, the smoker maintained a steady 240F-260F temperature.

Any thoughts.

Derek.

[aris]

Have a read here

http://www.amazingribs.com/tips_and_tec ... stall.html