Sorry Tim, but I laughed when you said 45 minutes. I've had it set at 150-ish for a couple of hours. The problem is that it makes it difficult to know when it will be ready to serve since the stall time varies. I made a couple of pork butts 2 weeks ago and the stall was lasting longer than expected. I had family coming over and was starting to panic. I resisted the urge to throw it in the oven. It was done just in time and everyone was happy.
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