OK so this plateau thing?
So I put a small 5.5 lb bone-in pork shoulder on the new WSM at about noon and it's now 11pm. For the last 4 hours I've been getting temps between 165 & 175. It's actually down to 170 at the moment. I've kept steady temps in the smoker all day(around 250). When the heck is this thing gonna break? I was told that the cook would be around 8 hours for a cut this big. It's going on 11 hours now. Once this starts going, how long is it gonna be, my guests have gone home and I'm getting sleepy. Luckily the small brisket I put on just for fun turned out pretty well and was a big hit. Is this normal? I'm a noob. First smoke ever.
18.5" WSM - 22.5" Weber Kettle One Touch Gold - White ThermoWorks RT600C