Bacon stall?

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plakers

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First attempt at bacon, a little behind schedule. Here's the deal, UDS at 165 to 175 for four hours, IT of 133 and holding. Cranked up to 215 then 225 and the IT is holding at 140. Going on six hours total.

Do I need to go hotter to finish this to 150?, am I just not waiting?
Is there a "bacon stall"?

Merry Christmas to all the brethren out there too.
 
I had a slab that seemed to take forever once and wondered that same thing, but it hasn't happened since. It'll get there eventually

Have you tried probing in different places?
 
Unless you plan on eating the bacon without cooking don't sweat the final temp. A lot of us cold smoke bacon knowing it will be cooked to eat.
 
When I hot smoke bacon, I pull it at an IT of 132, chill, slice, fry.
 
Thanks for the replies, I pulled the bacon from the UDS and now the house smells awesome. Will chill, slice and fry

Dec242012028_zps3a7b4688.jpg
 
If you're worried there is a problem with it, send it to me and I'll volunteer to eat it and let you know. Fark, that looks awesome!
 
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