Summary - I Have a MES 40 Digital Smoker. And I Smoked a brisket & Learned some things. I was focused on low n slow - and internal temps. My Goal - Foil at 170 and pull it around 190. It Stalled at 175 internal temp for 10 + hrs. Is that common/normal? So I pulled it at 175. 26+ hours into the cook. 12 1/2 lb brisket It was OK but not great. And Q view below. The longer story- So - I planned on smoking my 1st brisket - overnight and having it ready for lunch on Sunday. I got what I'd call an inexpensive brisket. I didn't look too much at the cut - I just looked at the briskets and picked a cheaper one ( smaller one ) 12.5 lbs - because I'm not feeding an army this time. Lesson one - I should read up on choosing my cut of meat better. The brisket had several really hard lines of fat - almost bone hard. So I put on a simple dry rub with molasses and dropped it in my MES 40 Electric Smoker - at 225 - at 8 pm Saturday. With an internal temp probe. I added Applewood chips just or 3 times during the night. Lesson two- probably not enough wood chips - It doesn't have a great smoke ring, but it tastes smokey. So around 8 am Sunday- internal temp was 171. So I wrapped in foil. and let it continue to cook. But at 8 am ( 12 hrs into it - ) No signs of dripping fat yet - is that normal ? I checked it again at 11 and about every hour until 5. It never reached over 173 internal temp. My Smoker is less than a month old and the temps stayed very consistent - according to the digital readouts. So I did some reading online - A 7 hour stall maybe ?? I cranked the temp. up to 250 at 5pm and let it go more. I did open the door 2 quick times - to cook salmon ( since brisket wasn't ready and my crew was hungry for something from the smoker But the internal temp stayed at 173-175. So I read online that some folks pull their briskets at 170-180. And at 10 pm (26 hrs into cook ) I pulled it off and put in an ice chest to rest for just over an hr. - mostly because I have to work in the morning and needed to know that I didn't turn it in to shoe leather with 2 overnights. Then I cut it up. Conclusions - its OK but not great. Smoke ring almost not there at all. Tons of fat still in the meat - probably needed more cook time. Is that normal ? more than 26 hrs...or did I cook it too low ? I know some briskets are different and take longer - but a stall at 170-175 for 10+ hrs...?? Next time I think I'll start smoking my brisket at noon. So I'll be able to finish it the following afternoon or night. Here s the Q view. see the fat woven in the meat - I expected more of that to melt away. And not a great smoke ring - I guess I need to add more than 2 rounds of chips. it tastes Ok. We will eat it all week long...Speghetti with smoked meat sauce one night mmmm.