Peach paper made a big difference for me. Moister brisket, but I still seem to have issues with a protracted stall.
I read some really dorky (but informative) article about the stall and the cause of it. I think any paper product does not keep heat in as much so it allows more evaporation of the liquid in the meat, which causes the stall. I had 2 stalls once on a pork shoulder, which ended up taking me 13 hours to cook.
Here's the article if you have time and want to be dorky:

What Causes The BBQ Stall: It's Not What You Think
Large hunks of barbecued meat have this nasty habit of rising to 150°F inside and then stopping there. But what causes the stall? It's likely not what you think!
amazingribs.com