Would you wrap in foil prior to the stall, or wait to get through the stall?
Ken, yes, if you are going to wrap, you should wrap before the stall (because you want all that fat and collagen to remain in the wrap with the meat), but after the meat has absorbed a good amount of smoke. Some people say the meat does not absorb smoke after if reaches 140 (but it does attach to the outside of the meat). That might be debatable by some... but based on that, 150 is a good place to wrap, to get the best of everything.
Tom, the reason I originally became a member of Costco was solely because of their Prime packer briskets. A couple a year, and it more than pays for the membership in my opinion. They can't be beat for quality and price. The bonus is all of the other great quality meat and food buys. Plus, there's a lot of other cool stuff there that I don't plan to buy, but end up in my cart somehow.