The Brisket looks great. Sorry I was not around to answer your questions as they came up.
Big hunks of meat tend to Stall at around an IT of 170°F. You can wait it out, takes 2-3+ hours, or wrap in foil, with some liquid, and go back in the smoker, no smoke needed unless there is other meat in there. You now continue cooking to your desired IT and tenderness, 190-195° in this case. Since the meat is wrapped in foil with moisture, heat is heat. Go back in the smoker (good excuse for some private time with some Tunes and Beer...
) or put the meat in the Oven, set at the same low temp as the smoker. You can continue low and slow, or raise the temp to 300-325°F and it will finish in short order.
I will save you the time of looking for info on 3-2-1. I'll even throw in a comp winning recipe too...JJ
A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil. Just before you seal them up, add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.
The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...
http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj