Stalled Early... Should I wrap now or wait?

[Breadhead]

Power through the stall by increasing the temp to 300 degrees. When the stall breaks go back to 225.

[Drbearsec]

Surprised me it stalled so early... I've never had a brisket stall on me in the 140s... usually its in the 150s to 160s

[_John_]

Let it go until it has bark, then wrap it.

[Drbearsec]

Cooking a full packer on my PBC. The brisket stalled out at 142... been stuck there for the last 1.5 hours. I was planning on crutching at 160.

Not sure what to do.. should I let it power through to 160... or should I pull and wrap it now?

Thoughts?