Smoking my first pork butt right now. I have read about the stall. Now I have experienced it! I decided to cook a 3lb Boston butt with the bone removed as my first try. Even though its fairly small, I have been stuck on 151F for 45 minutes! Since I'm new, I am not sure what to do. Some say foil it (which I did 45 minutes ago) and some say to raise the smoker temp. Others say leave it alone. Suggestions? I am using my UDS and am holding fairly steady in the 220-225 range.