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Looking at the pic I think the issue may have been too many big pieces. The lump burned under those and the fire wasnt in contact. I would break up the bigger pieces so that they fill the empty space better.
I am glad to hear it worked out for you. That is interesting that it got from 140-194 in only 2 hours. I am guessing it might be the extended time in sous vide broke down the fat/collagen so there wasn't a stall. My last brisket spent 3-4 hours between 160-170 IT cooking at 250.
One thought is you could have someone on standby to make a run to Costco or the grocery store to pick up something that cooks quickly like sausages, hot dogs, burgers, etc. For the BBQ theme I think sausage works well.