Thanks Tom! That was very informative. I hadn't noticed a "stall" but just thought it was part of the process. I'm very familiar with the Texas Crutch but since I've had (eaten) substandard brisket done that way I eschewed that process when taking on brisket for the first time. Now I realize they were just lousy or unenlightened bbq'ers.
I will try it next time. Gonna gave to get a !@#$ remote probe thermometer now.
You'll find more uses for the remote thermometer than smoking meat.
I use mine to monitor the temp of my mash and sparge water while its heating so I don't have to go outside to check the temp. I mash and sparge inside in my basement shop (a walkout) but use my turkey cooker outside on the patio. It makes heating water January much more comfortable in Central Iowa. 8^)
It also showed me that my oven runs 10 deg low. That finally explained why turkeys never got done on time in my kitchen.