Someone said that the cook should allow time for the stall.
You don't allow time for the stall...you allow time to cook your meat.
I'll be the first to admit that I am not enamored by the science behind why an 8# pork butt takes 12 hours to cook at a given temperature. To me, this type of discussion only adds to the confusion new bbq cooks encounter. They are told alot of stuff they don't need in order to actually cook their meat.
Cooking bbq is an extremely easy process. Too bad "smart folk" like to complicate it all. LOL
"BBQ...it's just heat & meat" - Circa 5/10/11 - Quote by Cook