I'm a bit confused about now. The last time (before last winter) I did 2 boneless butts (15# total) it took 12 hours to smoke. They both had a long stall. Not only that, the temps were all over the place, like 200 - 300F. This morning I smoked 2 7# butts (bone in) on my WSM with a total cooking time just under 6 hours. I put the butts on at 5AM and both were off by 11AM. I did notice that there was no stall. I never experienced a "no stall" before so...color me "confused". This morning was still cool (40s), but thick with fog due to the rising temps and the melting snow. Dome temps ranged from 220 - 275F. Butt temps were 203F and 202F in the middle, 209F on one end. The dome gage was at 240 when I took them off. The only thing I know I changed was pre-heating the smoker to 250F before putting the meat on. Do you think that made the difference? Any input would be appreciated. Thanks.