My brisket stall panic at 3am in Wichita changed how I cook

I was running a 14 pound packer on my offset smoker for a family reunion and the temp just sat at 158 for almost four hours, so I wrapped it in foil out of pure fear. Turns out the foil killed my bark and made the flat dry, but the point was so tender my uncle said it tasted like pot roast. Has anyone else jumped the gun on wrapping and ruined one side trying to save the other?

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