Vent: I once dismissed wrapping meats during the stall, now I'm a convert
For a long while, I insisted that letting meat power through the stall without any intervention was the only way to achieve authentic bark and flavor. A couple of seasons back, I stubbornly smoked a pork shoulder without wrapping, and it took nearly five hours longer than planned, frustrating my guests and stressing my schedule. After that mess, I begrudgingly tried the Texas crutch with peach paper on a similar cut, and it not only cut my cook time by a third but also kept the meat incredibly moist. I've since observed a clear pattern among many respected pitmasters who strategically wrap to manage time and texture, especially for larger events. This method doesn't sacrifice smoke ring or taste if you time it right, just before the bark sets too hard. My perspective shifted from seeing wrapping as a cheat to viewing it as a smart tool for consistency. Now, I plan my cooks around that wrap window, and my results are far more reliable. It's a lesson in adapting technique to real-world constraints without losing the soul of the barbecue.