Brisket stalled at 168 for 5 hours, so I finally tried the foil boat trick

I was at a cookoff in Lubbock last weekend and my packer just sat there, no movement for hours. I always thought wrapping in butcher paper was the only way, but a guy next to me said to leave the top open and just cup the bottom in foil. I did it at hour 11 and it climbed to 203 in about 90 minutes, bark stayed crunchy too. Anyone else run into a stall that long and have a weird fix work better than the standard wrap?

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