[Ron_L]

Everyone has their own process that works for them. You didn't mention what the pit temp is, but to me 138 internal is too early for both the stall and foiling. Either skip the foil and see how you like the results, or foil later. When I foil I do it when the bark is the color that I like, not by a specific internal temperature. I did check internal temp when foiling and it is typically around 160 - 165.

Also, I don't spritz. Beef is a dense meat and any liquid that you put on the outside isn't going to do much, if anything, for the inside. If you want to add moisture to the inside you can inject before cooking, but that is strictly optional. Another byproduct of spritzing is when you open the pit you are letting heat out. Every pit is different, but on mine when I pen the door it takes at least 10 minutes to recover. That's 10 minutes of lost cook time.