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The Plateau or Stall in low and slow cooking
Here is an interesting article.
It debunks "collagen breakdown" as the reason for the plateau. He offers a way to speed through it with no negative consequences. I haven't tried it yet.
But I never cared about the reason for the plateau. I still think waiting through a plateau is good so that more fat will be rendered out of the meat. I think the longer it takes, the less fat there will be.