I am smoking a couple of yard birds (about 4.25# ea) @ 250* and it seems that the IT is climbing rather quickly. I guestimated 3-4 hours to reach 167*, but it's been only been an hour and a half and I am at 147* already. I know beef stalls, but is it the same with Chickens? I am measuring the IT at the thick part of the breast, is that the best spot? Thanks.