Can we talk about how wrapping brisket at 165 is not the magic number?

I cooked two packers side by side on my offset last Saturday for a neighbor's grad party here in Wichita, both choice grade and both rubbed the same way. One I wrapped at 165 like everyone says, the other I let ride to 172 before it hit the paper, and the probe slid in smoother on the later-wrapped one by a long shot. The 165 brisket stalled for almost two hours and the bark came out softer than I like, while the 172 one kept a crust I could actually bite through. What changed for me was checking feel instead of chasing a number, and that took me about six cooks over three months to admit. I know wrapping early is the safe play for a lot of folks, but I think the stall tells you more than the thermometer does. Any of you wrap by feel instead of temp, and if so what cue are you watching for?