Just don't cheap out on bottles, or you'll regret it during the messy filling stage.

Absolutely, the stall is the ultimate test of a barbecue cook. It forces you to confront impatience and trust in the low and slow method. Seeing that temperature hold steady for hours can make anyone second-guess their entire process. But pushing through without panicking is what develops that perfect bark and tender interior. I've learned that respecting the stall separates those who merely cook from those who truly craft barbecue. What's your go-to strategy for maintaining patience during that crucial phase?