My brisket stalled at 152 for 3 hours last Saturday and I panicked

I was cooking a 14 pound packer on my offset in the backyard here in Tulsa, and everything was going fine until the internal temp hit 152 and just stopped. I wrapped it in butcher paper around hour 7 and waited, but it sat there for 3 hours while my guests kept asking when food would be ready. I ended up cranking the heat to 300 which dried out the flat, and the point was still decent but not what I wanted. Has anyone had a stall last that long, and do you just ride it out or is there something I should change with my fire management?

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