So I just smoked my first brisket yesterday and it turned out extremely tasty. However, I would have preferred it not as chewy and a lot more tender. I seasoned a 2.6 pound cut over night and smoked it for about 6 hours at 225. Since I did not have a digital thermo yet, I used my old fashioned one that requires you to open the door to use. Now, when I stuck in the thermo at hour 3, the internal temp was only 120 degrees, which is also where is stalled at. Even at hour 4 it still would not get over 120. After doing research I found that it should only stall at 165. Thoughts/Suggestions?