you guys that don't wrap, how long does the stall last when it hits ??....I know the stall happened to me at bout 155/160 before I found foiling before 150 keeps the meat going up in temp until 205....I did three 11lb shoulders for slices and pulled foiling at 145 tops, until it hit 205 then towels and cooler for bout a 1.5....all three shoulders were done under 6 hours, I even foiled my first brisket a45 and did not stall at all as well, came out great....
Great...3 11 pounders in 6 hours!
I smoked a butt on Friday. On Thursday night I injected a 7.72# butt with Chris Lilly's 6 Time World Champion Pork Butt Injection and it turned out just great.
I injected it and applied dry rub then wrapped in plastic wrap over night in the fridge. I sprinkled more rub on it before assembling the WSM in the morning.
I spritz the meat every 30 - 60 mins. with a 50/50 mix of apple juice and apple cider vinegar. When I foil I drizzle honey over the meat then apply a coat of rub over the top as well as a 1/2 cup of the 50/50 mix before sealing.
IMO, the juice in the foil was slightly salty. I bring the juice back up to a boil and add 1 TBS of rub into it. Then I lightly sprinkle rub all over the meat before pouring the juice onto the meat and mix it up well. Any sweet BBQ sauce added to the meat counters the saltiness immediately. I prefer no BBQ sauce.
Here's the kicker...I smoked a 7.72# butt in only 6 hours. At 4 hours it hit 160F. I foiled it for another 2 hours until it hit 199-205F at 4 places. Then I double towled it (no cooler) for 1 hour. It came apart really easy, was easy to clean and there were no mushy pieces. Everyone who's had it so far says it tastes great.