Thanks to all who took the time to help me out. Yes, I have now learned that what I was terming a "negative stall" can indeed occur so thanks for all the tips and suggestions. As luck would have it, I had a dozen people waiting on the Q so after 5 1/2 hours of stall I finally was "encouraged to do something to it" so I wrapped it for another hour and then we ate .... unfortunately, the flavor was there, color/appearance was there, but the texture? Not so much. She very simply needed several more hours. We ate at an internal temp of about 182 after the wrap.
After we ate I quickly triple-wrapped her up while she was still warm and I awoke this morning @ 6am to a tender brisket. So I ended up with about 5 hours of cook time @ 225, 5 1/2 hours of stall time @ 225, and another 12 hours of warm-wrap time. So basically 22 hours of some type of cooking. Lost my bark due to the extended wrap, but at least I still have 15 lbs of meat that is edible. Not my best, but salvageable.
Thanks again to everyone. "Till next time!!