My brisket stalled at 165 for 4 hours and I almost blamed the wood

Last Saturday I was cooking a 13 lb packer on my offset and it hit 165 at noon, then just sat there until almost 4pm. I kept messing with the fire, added another split of oak, cracked the door, and all I did was make the pit run hot and dirty for a while. Turns out my probe was resting right on the fat seam so I was chasing a fake stall on a brisket that was actually closer to 180. Pulled the probe, moved it to the flat, and the thing read 178 right away, so I wrapped it and it finished in about an hour. The point was still a little tight but the flat was solid. Lesson is simple: check your probe spot before you start blaming the fuel. Has anyone else had a stall that turned out to be a bad reading and not the meat?