I've got a pork butt on the bge and hit 165 about 2 1/2 hrs ago. It is still there. I put it on at 7 am. Some temp has been running 250 while grate temp at 240. This same long stall happened to me on my last pork butt. This is my fourth to do and the first two the stall didn't last this long. Suggestions? Continue to wait or raise dome temp a little to get past stall??

You can up the temp, wrap tightly in foil, or both to accelerate

How big and what's total time so far?

Sorry just saw your time. I'd wrap and up temp a little.

Wouldn't mess with it. But if you want to stop the stall wrap it in foil.

Agree with WC87.

I have mine on the pit as we speak. When I get to 160, I usually wrap it up in foil and place it back on the pit. I hardly ever go by time vs pounds. Once I wrap it up, I then wait till it's 195 to 200 degrees and then pull it out to rest.

I'm no expert, but I've smoked pork butt about 6 times. Every time I started them at 250 for 4 hrs, then increased to 350 until they hit 200 degree internal temp (about 3.5 to 4 hrs). I never wrapped them, and they have some all turned out great. Good luck!

I've made several on my Weber. I run them at 275 the entire time. They never stall, and are excellent. I've gotten "favors" for cooking pork butt this way, so at least one person likes it.

Wrapped about 20 minutes ago and will increase temp. Plan to take off close to 200 to pull apart.

Temp at 185 and grill at 305. Wrapping just became part of the routine. As long as it still tastes good.

Went through same issue as you. For me id say if time is not pressing let it do it naturally. Up the temp and don't cover. I run mine at 280 the whole time and if I get annoyed at the stall I jump it to 325ish for a bit.

I've wrapped in the last and still came out great. But I also enjoy a pretty aggressive bark which you get more of if ya don't wrap.

But again if time is against ya...wrapt it and it'll be fine as well.