Not sure what forum to put this in, so I'll start here. Any of you ever use a CVAP box? I am working at a place that has one and it is a little confusing to me. They are pulling the brisket at 165 and putting in the CVAP for 12 hours. I don't know how you would ever know you've gotten past the stall. I've always pulled my sliced off the smoker at 182 and am confused how you can control or know when the stall is finished. Doesn't Myron Nixon pull his off early and wrap to finish the stall? How does this work?