What to put in the smoker this weekend?

[DenverGP]

I regularly still get stalls in the 190's that can last hours and hours.

Are you wrapping very tightly (foil against the meat, ends crimped completely so no moisture can escape? I've done the crutch now for at least a dozen smokes, and haven't seen a stall yet. I get impatient, so I'm watching the digital thermometer closely pretty much non-stop for the last couple hours.

Hopefully I won't hit a stall after wrapping, but usually it's not a problem since my wife and I pretty much just eat whenever it's done. Last night we were eating with some friends, and they eat dinner at a set time, and rather early, so I was really banking on it getting done at the right time. Ended up being exactly perfect timing including about 45 minutes of resting.