I had expected a stall at a somewhat higher temperature than I got. I expect it would be a function of pbc temperature though. As I added ribs to the thing just after the flat hit 150 F with the pbc above 265 F. After that the temperature dropped to 210, and the meat temp dropped to 147 F. Stands to reason perhaps?
One last thought here... It turns out I had stupidly cut the thinner end of the flat and served that to my guests! II realized that when a few days later we were having some of the leftover flat and found that it was wayyyy better!!! To coin a phrase: DOH!!!!
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