I talked to a person today that said he smoked a 17 lb Brisket this week end in 5 hrs. He said at 5 hrs it and an internal temperature of 195 degrees. He said it reached that temperature without ever stalling. He said Smoker temp was 250 degrees. At 5 hrs he took it out because it registered 195 degrees internal temp and wrapped it in foil, then a towel and put it in his cooler for 9 hrs.
He then took it out of cooler and the point end simply fell apart in pieces and was really juicy and delicious and the flat part sliced like a Tri-Tip and it was good also.
Is this possible for a Brisket to reach 195 degrees in 5 hrs and never stall as I have no idea because I have never smoked a Brisket.