I usually see shoulders stall around that temperature and I’ve had it stall for several hours before it begins moving again. I expect my shoulders to run for 20 - 22 hours to hit 205F. At that point I’ll wrap in foil and let it rest for about an hour, then pull it.
The last pork butt I did - around Thanksgiving - ran for 21 hours to hit 205 internal temperature. It finis up at 5:45 am the day after I started it. It was tender and moist, pulled nicely after a short rest. It went through a long stall, but I just let it ride, monitoring the temperature with...