My brisket stall got weird after switching to a stick burner last month

I ran a WSM for 3 years in Austin and could predict the stall at 160 like clockwork. Last month I picked up a used Oklahoma Joe offset and now my last two briskets stalled at 175 and then dropped temps, which never happened before. I keep the firebox around 250 with post oak but the thin metal might be letting drafts mess with things. Do you guys think it's the cooker design or am I chasing temps wrong on an offset?

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