[JD McGee]

Originally Posted by BBQ Grail

I think what we have here is a failure to communicate...

You had a pork butt stall for 9 hours at 150 degrees? I think we need to understand exactly what happened here. Because if you had a butt stall for that long then I'm stumped.

But if you had a butt on for 11 hours and the internal temp of the butt never got above 151 degrees you've got an issue as BBQ said. This would be mean you butt was on the pit with meat under 140 degrees for a period of time that would normally be considered unsafe.

What was the temp of your pit during this time? Did you check your thermometer?

My thoughts exactly...