"Done" is a relative term. To some 184F is "done", to others, not so much. I prefer mine "done" at 203-207F before resting for 2 hours.
I think moving it to your oven was a wise move, JeffB.
I smoke at 225F. After experiencing a couple long stalls I tried foiling at 150F. The first time it cut right through the stall like it never occurred. The second time, more of the same.
Now I foil all my butts around 147-150F and raise the temp up to 250F. They cook until the DigiQ DX2 reaches 207F then they get a 2 hour rest. They've always been really tender and never mushy.
The solution to the "stall" problem is to cook at a higher temperature, I usually aim for 300°-325°. The advantages are shorter cook time, no need to foil or put in the oven to finish, the obvious one- no stall, and one that is less obvious- a more predictable cook time. An 8 pound butt at 300° takes me about 6-7 hours so I can start at 9AM and be done for dinner at 5PM, with none of those accusing "when is it going to be done " looks from SWMBO.
That *is* fast for a butt. Never cooked one that quick yet.