It will go past the stall faster when enclosed.
Would suggest that you monitor the temp and pull at 195 - 205 F or 90-96 C
My example with pork butt was 4 hours smoke @ 225 F
Then into big Dutch Oven with about 6 ounces hard cider (or beer, or apple juice, or...)
After 2.5 - 3 hrs in the oven, which is also at 225F, it was at 205 and ready to pull apart
That's a lot quicker than 11 -13 hours I've read about in some recipes.
Hope that helps!