[tnorthcutt]

I think Alton Brown covered this on his show Good Eats quite a few years ago as well.

[marcusb]

And Meathead over at Amazing Ribs[0]. Their explanation[1] for the "stall" (evaporative cooling) in smoking large cuts of meat is great as well.

0 - https://amazingribs.com/more-technique-and-science/more-cook...

1 - https://amazingribs.com/more-technique-and-science/more-cook...