Brisket didn’t stall?

I’m on my 4th brisket cook, and I did a 17 lb full packer brisket on a large pellet grill. 225 degrees for about 14 hours with a wrap at 175 then pulled at 203 when it was probe tender. The point turned out good but the flat seemed to dry out a bit too much, with lots of tallow in the drip pan by the end. I found it interesting that the meat never stalled, there was just a slow climb from around 145 until finished. Any critique on what happened or why it didn’t stall? I’m not sure if this is indicative of over or under trimming? Im considering cooking at 250+ degrees next time in order to try and cut the cook time down by a few hours, and possibly injecting/spritzing to retain more moisture.