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Pork Butt Stall Question
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Hey all!
I started cooking 2 pork butts (5lb and 7lb) this morning at 6am. Smoker set to about 250.
The meat stalled at about 130. I typically wrap at 160. Am I safe to wrap now and finish for a couple hours to get it up to temp (~200)?
I know it’s not ideal. I know the bark won’t be great. Yes my thermometer is accurate.
Just want to make sure it’s safe.
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