Although we may plan on having a " perfect cook" things happen.
The weather, having to work late, fire goes out, meat not defrosted etc, and we don't have enough time to do our normal cooks.
There are a number of things you can do to spread up a cook.
A trend in smoking is for higher heat smoking, although I've not done any 350F butts or briskets yet I've moved from 215-235F to 275-290F with no change in results other than shorter cooking times.
The stall occurs as the water in the butt evaporates around the 160-180 F temp.
Panning a butt @ about 160F (putting in an aluminum pan & tightly covering with foil ) & putting back on the cooker hastens the cook significantly by reducing evaporation.
If pressed for time cook to 200F , & uncover & rest 30 min rather than sit in ice chest for 2 hours.
If you don't get to pulling temps 195F
Rather than pull , let rest uncovered & thinly slice. Sliced pork butt is very tasty, most prefer sliced brisket.
