24hr Brisket Success

Finally figuring out this brisket thing. At 1am I put a 12lb brisket on at 230 grate temp and expected to be eating the following afternoon around 4pm. Boy was I wrong! Meat did not come off the egg until 10:30 the next evening. Yikes! Even so I let it rest for a couple hrs and sliced into it around 12:30. Much to my surprise it was perfect. Best one yet. My mistake was over foiling for heat deflection around the tip of the flat. After it reached the stall the cook really slowed. Took forever to push through the stall and even then took forever to rise. I was determined to ride it out though so I pressed on. Around 8 worry really began to set In and I began bumping the temp. About 9 I started probing as it was just reaching 190. Not there yet. Another half hour, hmm getting better. Another half hour, probing like butter in the thick of the flat. Scared of what might be happening with the farthest reaches of the flat I jammed a probe in. No surprise, really stiff and dry feeling and I'm crushed. Wait a minute, I'm probing with the Thermapen, just how over done is it I thought as I stuck it back into the meat. Hmm??? It's cooler than the rest of the brisket by about 8 degrees. Well, how about that, maybe it's not done yet? I crossed my fingers and let it ride for another half hour. Yep, that was it. Suddenly it was juicy and soft so I pulled her off the heat. Perfectly moist flat and point. A nice smoke ring magically appeared. (Never saw a decent ring on my other 3 briskets) And, it past all of the tenderness and pull tests along with being easy to carve. And to top it off the flavor was great. I would have never imagined a nearly 24 cook and riding nekkid the whole way could have turned out at all much less nearly perfect. I guess what they say is true. BBQ is done when it's done.