TIL wrapping my brisket in foil at the stall made it taste like pot roast

I did the Texas crutch on a 12 pound packer last Saturday because the stall hit at 165 and I got impatient after 3 hours. Pulled it at 203, rested it 90 minutes, sliced it open and the bark was total mush, like wet bread. My brother in law, who runs a joint down in Lockhart, took one bite and said "that ain't brisket, that's a Sunday roast." Now I'm second guessing whether foil is ever worth it or if I just need to learn to wait out the stall like everyone keeps telling me.

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