Pretty much what Paul says below in figuring out the stall time vs. rest time. I use a simple standard rub, a little more than just pepper and salt: paprika, onion powder, garlic powder.
Two years ago at our main event BBQ I was sweating the stall, seemed like it was taking forever and got done just in the nick of time so after an hour in the cooler it was perfect.
Last year I started way too early not wanting to worry about the stall and of course got done early, after four hours in the cooler the meat was fall apart tender. Really good but, too tender for brisket imo. I think 4 hours in the cooler is too much for brisket and wonder if I should have just covered it on the counter like Paul suggests.
Best idea is to have day long activities and lots of sides so the party isn't expecting the main to be done at a certain time so you can have it at 1:00 or 4:00 depending on the stall.
I do a butt and a brisket to feed 20-25 people. Rotate on the Smokey Mountain and fill up the other smokers/grills with sides. Main event is getting big enough we might hire a band this year.
