Originally Posted by MG_NorCal
Stall is not due on the thermal mass of your pit or the time required for your system to reach equilibrium.
The fact that the stall is going on 5-8 hours into the cook should make that point obvious.
I was wondering the same thing. Why does it happen after everything should
have long since equalized? And why would the meat stall at 150-170* when
around it is above that temp long before then?
I see the whole cook as one long stall.