My brisket choice: wrap in foil or just let it ride?

I did a 14 pound packer last weekend and got stuck at the stall around 160 degrees. I had to pick between wrapping it tight in foil to push through or just leaving it unwrapped and waiting it out. I went with the foil wrap because I was on a clock for a family dinner. It got to 203 in about 2 more hours, but the bark was a bit softer than I wanted. The meat was still juicy and tender, though. For those of you who hit the stall, do you wrap or not, and what's your reason?

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