Hot take: wrapping my brisket in foil at 4 hours cut my cook time in half

Did a 14 pound packer last Saturday for my brother's birthday in Tulsa. Stalled hard at 165 for almost 2 hours and people were getting hungry. A guy at my local meat counter, Marcus, told me to wrap it tight in foil with a splash of beef broth instead of waiting it out. Pulled it at 203 after just 3 more hours and the flat was still juicy. Anyone else cheat the stall like this or am I ruining my bark for nothing?

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