Smoked my first brisket for 14 hours and missed the stall entirely

I was running my offset at 275F in Austin and the meat sat at 160F for what felt like forever, so I cranked the fire thinking something was broken. My buddy walked over and said "that's the stall, wrap it or wait it out" and I felt like a total fool for ignoring the probe reading. Has anyone else had that moment where a simple term like the stall made them rethink years of guessing?

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