Hey guys, looking for a little (or a lot) of help with my brisket endeavors. I cooked one, maybe last year, total fail, threw in the trash. So this one was much improved.....edible, but wouldn't want to serve to guests. I am not a highly experienced smoker operator, but have cooked enough ribs, butts, sausage, and chicken to be comfortable to feed friends and family. So....I went to the local meat market and bought a 5.8lb flat. Trimmed it up slightly and got the fat cap to about 1/4-3/8 inch. Put a sugar based rub on it that I love on Boston butt (but learned I don't prefer on brisket). So it went on the smoker at 225*, in 3 hrs it has up to about 143*. I had a prode in the smoker and one in the brisket. So it sat at 143, and sat there, and sat there, and sat there. I've ever had a stall like that, ever. Around 4 hrs later, 7 total, still at 143ish I wrap in foil and turn the smoker to 300*. 5 hrs later, 12 total, on a 5.8lb brisket, it gets to 195*. I take it off, wrap in a towel and let rest for a couple hours. So I slice it, against the grain, and try it out...it's ok. Slightly tough. The rub didn't really penetrate deeply but that's not really what I'm concerned about. I notice that when I pull a sliced piece, it seems there's still fat trying to hold it together. I'll attach a photo. It's doesn't pull apart with the lightest of pressure. The texture is more of a slightly over cooked filet (for explanation purposes), not hard and tough, but not where it needs to be either. Definitely more on the tender side than too tough though. So, tell me how everything I did wrong!!!! Thanks!