Don't get discouraged when you hit the "stall". This should be around the 170 degree internal temp. Usually about 1/2hour into the stall I wrap it in parchment paper and put it back in. (I cook at 250 degrees F)
It can take a couple hours depending on you cooking temp, size of brisket etc. to start gaining internal temp. DON'T CRANK YOUR SMOKER TEMP UP!! I pull it off at around 200-203 internal temp.
Just a couple things I stick to.
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