I can also speak, with experience, that the stall is the same in a 1 or 2 (or 3, for that matter). It only happens in large, fatty cuts, like pork butts and briskets (and others). This is evaporative cooling, where the rendering fat and connective tissue starts flowing out of the meat, and actually cools the surface, like when we sweat in the wind. Like Gregg said, this is where the magic happens! Embrace the stall!