Ive had a whole chicken in the smoker now for about 5 hours. 6.2 lb bird. Smoker at 225°. Chicken hasnt budged from 143° in over an hour. I did brine it over night last night. Is the extra moisture causing a "stall" of some kind? I know chicken isn't supposed to do that as it doesnt have much collagen to break down. Debating pulling it out of the smoker and putting it in the oven to finish it off. Maybe worth noting that there are ribs in the smoker as well on the last step of 3-2-1.