The Stall has been solved....

[irish_smoker]

Very interesting article that explains the reason behind the stall....I had always thought it had something to do with the collagen or fat breaking down, but this guy found that it is actually from "evaporative cooling" or sweating much like we do.  Pretty cool stuff, even has some ways of avoiding it towards the end.

http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html

[richardvoyageur]

Very interesting article, thanks Irish.  It looks like they are able to cut 4 hours off the time and fix the stall completely by foiling right before the stall (say 145 degrees IT).

I think I'm going to give this a try next time, see what kind of results I end up with.  I suspect bark will suffer like they experienced in the article.