If its a cold night or if it starts to rain I'll wrap to get over the stall and put it in the oven. I've only done this with pork butts and both were over 150*. I've done 10 so far and only had to do this with 2 of them. I live in an apartment and I have no car port so I smoke next to my parking spot. Both times I knew the meat wouldn't take any more smoke, so to avoid getting drenched I just finished them inside.
Masterbuilt XL Smokehouse, Master Forge Smoker, Trusty old 55 gallon drum charcoal grill.