One of my club guys sent me this link - good article.
Nice. You’ve made me hungry.
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.
Paul
I thought this thread was going to be about something else. Insert bathroom joke here…
The same thing happens when you’re pulling hearts. When the temp starts to rise again you know you’re getting into the tails.
You also get a little jump when the heads start thinning out.
—so I’m told.