7pm? based on your MI timezone..........you've got a long way to go. it's done when it's done. cooking at those temps it could possibly take 4+ hours to get through the stall. crank up the temp. thank me later......
*A Texan transplant*
UDS | Blue Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | Blue Thermapen | Maverick PT-100 | Gasser(charcoal chimney starter)