The 4-hour brisket stall that ate my whole Sunday in Austin

I finally got my offset dialed in, steady 250 to 260, and thought I had this brisket figured out. But the meat hit 163 degrees and just sat there for almost 4 hours in the middle of the day. I kept adding splits, checked my thermometer with boiling water, even moved the probe twice, and it would not budge. Turns out my cheap pit had a hot spot near the firebox that was drying out the flat while the point stayed cold. Once I rotated the brisket 180 degrees and dropped a foil pan of water under the grate, it jumped to 203 in about 90 minutes. I lost my whole afternoon and the bark got a bit crusty on one side, but it still won me a few compliments at my buddy's cookout in Round Rock. Has anyone else fought a stall that long on a cheaper offset, and what did you do to break it without wrapping early?

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