Originally Posted by Guamaque
Pre heating will eliminate the pause we speak of. The downside of this is that it is wasteful and not efficient to heat your pit / cooker to 400 degrees for 3 hours with nothing in them just so you don't get a dip or pause.
I'm gonna try this for my next brisket and see what it does to the stall. I have a BGE so figure it's a valid example as the ceramic has decent thermal mass. The bigger question is will avoiding the stall provide for a moister product since it's not clocking unnecessary hours and losing unnecessary moisture to reach tenderness?