Pork shoulder on the grill

You're in the stall. It can last for a while, last time it happened to me I took the shoulders out and put them in the oven at 300 degrees.

if they are still stuck do as the poster above says and put them in the oven
300- 350 should get it

I have to keep it on the grill. I am preparing for thanksgiving when the oven will be in use.

Go to the amazing ribs site and read about the stall. You have now experienced it. When I cook a couple of big butts, it often takes 12 to 14 hours to get up around 200.

My Kroger had pork butts for 69 cents a pound this weekend. Wish I had more freezer space. That is a helluva deal.

By all means you can leave it in there. It's something to do with the moisture in the meat evaporating which of course, cools things down. You may want to wrap as to not burn the bark and then uncover after you get close to your temps.

It will be close if they are the same size. I would shoot to have it ready 2or so hours before. You can wrap it in foil and then in a icechest filled with towels and it will stay hot for a few hours. It's also good to rest it like that for at least an hour.

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Wrap in foil

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In hindsight I really should have done this. My outside crust was burned to a crisp.

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My outside crust was burned to a crisp.

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The crust should be black. It's not burnt. I did one on Wednesday and it took 15 hours to hit 195 cooking it at 230. I agree with some of the others. Time it so the butt comes off a few hours before it's time to eat, wrap in foil and put it in an ice chest with some towels over it. Shred it when time to eat.