A five hour stall at 152 is wild to me, I've never seen one go past three hours and that felt like forever. But the part that really gets me is the spritzing every 30 minutes dropping your pit temp 25 degrees each time, because you were basically fighting yourself the whole afternoon. In my experience that stall is just moisture evaporating off the surface and cooling the meat down, so adding more liquid on top just feeds the cycle. Every time you open that lid you lose all your heat and the clock starts over. The judge was right, wrap it and keep the door shut and let it ride. Your mileage may vary but I bet next time you leave it alone it stalls for 90 minutes instead of 5 hours.

Been doing the yogurt thing for about two years now after my neighbor's kid showed me how his 4H birds never got sick. I mix a big spoonful into a gallon bucket and give it to them every few days, not just Sundays. What I noticed is it helps most when the weather is bouncing around, like 60 one day and 30 the next, which is when mine used to get the wheezing. I also dump a splash of raw apple cider vinegar in there maybe twice a week, mostly because I read somewhere it keeps the water from getting slimy in the heat. Hard to say which one is doing the work or if it's both together. My old Rhode Island Red, she's 6 now and still laying, which I never got close to before. I figure worst case it's cheap and the birds seem to drink more water with it in there, so I keep doing it.