Bubba, I tried to tell you earlier... PATIENCE tempers a man. You had a Stall , in Briskets they could last six , seven hrs. or
more .
Little trick , easy... first , we cook to temperature , now on large pieces like Brisket or Butt , figure a cooking time @ 1.5X the meat's weight in hours , then add a couple more , remember , low-n'-slow=patience. Another thought . Physics... Heat=pressure , right , osmosis occurs in heat (warmth), meat is best when moist. With me , opening the Smoker lid would quickly cool off the temp. for rising heat , more time needed to cook the Beast. Now this is cool , drink and have a good time , you'll not be mesing with the meat . So ,leaving the lid shut will keep the meat moist(from the juices hitting the hot bottom),decrease cooking time and makes for a great Bark. The meat won't walk away , so no need to keep looking ; if you're looking , you're not cooking
Try one that way and see if I'm right or wrong---and tell me , I've got wide shoulders.
Ya'll have a great time and if you get over by Temple , tell them Stan said hello.
Have fun and...