Originally Posted by Paul Worth
You are cooking at the perfect temperature so there is no need to fool with anything right now. Don't panic when the meat hits the infamous "stall." Last one I did got to 155 in the first few hours, then took ten hours to get to 160. Took a total of fifteen hours but it was perfect. Slow and steady....
Just in case nobody got the memo.... The perfect cooking temp is now 270. 225 is so 1995.
Control your pit, don't peek, don't use water, and cruise at higher temps. Fat renders better, and final result will knock your socks off.
I'm drawing from PT's rants, but IMO, it works.