That line about losing the heavy smoke ring hits home. I had the same thing happen on my last cook, wrapped in paper around 160 and the bark was way better than foil but the ring was weak compared to what I usually get. I've started putting the meat on cold right out of the fridge and that helped some, but idk maybe the paper just blocks smoke more than people admit. Foil definitely pushed through the stall faster for me though, paper took its sweet time. Maybe it's just me but I'll take the better bark and eat the smaller ring.

Tracked my last 40 posts across three months and the 8am slot did no better than the random 3pm ones. The times that actually popped were when a bigger account happened to share the post, which is not a chart thing.

Reggie asking about the vents twice is my whole life in one sentence. I once tried to "fix" sardines with hot sauce and just made spicy regret, so your mayo mustard tortilla trick is way smarter.