I feel like an amateur today. Been smoking for sometime now and I have never had a brisket sit in the stall at 15 hours. I put a 13lb brisket on at 2:30 am - 225 degrees. It is now 5:15 pm and I had to reload the the BGE with lump and the brisket (full packer cut - kosher, prime) is still sitting at 148 degrees. I have smoked larger 18lb briskets with at the same temp. and they have been done in 14 or 15 hours. Cant figure out why this smaller guy with less fat content is still smoking away at 15 hours. Any ideas or suggestions would be appreciated.