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Stalled cook

Was working pulled pork last weekend, and I was trying to get it up to 200 degrees.  I had the Egg dialed in at 275, everything went to plan for the first four hours, to 160, I wrapped the meat in foil for the final mile.  Once the butt reached 194 degrees, it completely stalled.  I kept the Egg at 275 and left the pork on for another 45 minutes, but it wouldn't move past 194, so I took it off, fearing it would dry out if I left it too long.  Ultimately, the pork turned out fantastic, but I've never had it stall like that.  Possible causes?
Maitland, FL
XL BGE since 2019


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