This is my second pork butt for pulled pork. Love this stuff. I have to ask though, last time I did it the butt stalled at 165 for aabout 3 hours, the recomended temp for wrapping in foil. Do you folks usually have it wrapped during the stall period, or wrap after? The last one I wrapped about an hour into the stall, but if I could get away with more time in the smoke, i'd like to. But I don't want to risk drying it out either. Almost ready for the smoker!