BBQ on the smoker has stalled at 168 F for a couple hours already. This may be a long evening waiting for it to get up to temperature. This gave me lots of time to read about on how to avoid this issue in the future and I learned a new term, the Texas Clutch. tl;dr You wrap the meat in foil when it stalls so that it gets up to pulling temperature faster.
@mike I’ve also found the meat I get from local farmers doesn’t stall nearly as much as what I buy at the store. My slightly unhinged theory is that commercial farmers are injecting saline into their meat to bulk up the weight, and that increased moisture leads to the longer stall.
@jacob This sounds like a worthwhile experiment. Regardless of the results, I end up with more smoked meats!