Yep...perfectly normal. I've had stalls last as long as 4 hours, and have even experienced a "secondary" stall at a higher temp! Sometimes, you just never know. Part of it, though. Every piece of meat has its own agenda, no matter how well we plan. Like Rick said - just power through it. I usually don't increase the temp, but let it ride it out. While the evaporative cooling is happening (the stall), the meat is slow-cooking and tenderizing. Just let it ride! It will eventually start climbing.
