I agree with everything you say, but I'll say I've definitely observed "the stall" while cooking brisket (which I do rarely) and butt roast (much more frequentl

I agree with everything you say, but I'll say I've definitely observed "the stall" while cooking brisket (which I do rarely) and butt roast (much more frequently). By that I mean, seat of the pants, the temp is going up and up and up and then sits there for a few hours before starting to go up again. I cook on a kamado, and generally don't have the fuel and patience for a brisket, so I just don't tend to do them. I prefer to just do the whole thing on the fire, but my ideal brisket would probably be ~12 hours in the kamado, then 12 (or more) hours in the oven. But for whatever reason, I just don't like doing that. "Feels like cheating" or whatever. So butt roast and turkey and prime rib are really my go-tos.