You stated you set the cabinet for 240°F. Did the Bradley every reach that temperature? That is a heavy load for the Bradley, and depending on the weight of each bird it would take some time for the Bradley to recover to it's set temperature; though twelve hours and not done is a very long time. Chicken with skin gives off a lot of water vapor, and this evaporation will keep your cabinet temperature low. Did you have the vent fully opened to allow the water vapor to escape? If not this will further keep your temperature down. With large loads like this, a dual cooking method comes in handy. Such as you did by removing two birds to the kitchen oven, maybe move two more to the kitche when the birds in the kitchen oven were done.
The stall you see at 145°F, I generally see it at 140°F, is a very short stall that generally lasts for no more than an hour; often a lot less.
