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Warning: wrapping my pork butt in foil at the 5 hour mark instead of the stall saved my 4th of July
Back when I started cooking on my old offset in Lubbock, I would sit there for 12 hours watching the temp flatline at 165 and just panic. I tried spritzing every 30 minutes and bumping the fire up, and all that got me was a dry hunk of meat and a bunch of burnt sugar on the outside. Then a buddy who runs a little trailer pit off 34th told me to just wrap the thing in foil when it hits the stall and stop fighting it. I started doing that at the 5 hour mark and the butt pushed right through to 200 in about 90 more minutes. The bark got a little softer than I like, so now I unfoil it for the last 30 to firm it back up. It is not fancy and the old guys will tell you foil is cheating, but I get to eat at a normal hour now. What are yall doing at the stall, wrap or ride it out?
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