Old thread, good information.
If you have a smoker that you can set and forget for several hours, like a
WSM, MES, pellet, or cabinet, an overnight smoke solved all my stall and timing stress issues. Fire up the smoker between 6 and 7 PM, load the meat at blue smoke, and DO NOT use a meat probe; only use a chamber probe if using a wireless. Get the smoker stabilized at 225-235, and go to bed after watching the 10 PM news.
In the morning, insert the meat probe. The butt(s) will be at the tail end of the stall or just out of it. I usually see meat temps between 170 and 180F. Wrap in butcher paper, foil, or leave nekkid. You can let it coast to the finish at 225-235, but I usually crank the heat up to 300F+ and finish the smoke in 3-5 hours. Makes smoking butts stress free.
Won't work for stick burners, unless you have a youngish pit master to share shifts with, or you just start at 300F+ and burn right though the stall.