I'm relatively new to smoking. I tried smoking my first pork butt today on my new WSM 22.5 and the "stall" kicked my butt. Started it at 6 AM and maintained between 230-250. Got up to 165 IT in about 5 hours but then stopped. At 6 PM the IT was still only at 172. It literally took 7 hours to increase by 7 degrees. I pulled it and am currently finishing it in the oven, wrapped in foil as we speak. I read a few of the threads on this topic and have heard two basic schools of thought: higher temps and foil. My question is: which one is better? I know foiling has the drawback of a less than crunchy bark, but it seems to be a popular choice. Higher temps seem to make sense, and if it produces an equally juicy and delicious piece of meat, why foil at all? Also, if I had just let it keep going until it was finished, would it turn out good, or would it be dry as a bone? Any advice would be greatly appreciated. I'm going to jump back on the horse this weekend and give it another go. Thanks!