Rick, you've just learned why to stay away from 3 lb briskets! In Arkansas, we call anything 3 lbs, or less, a "steak!" lol. Seriously, those small cuts can go 3+ hours per pound! Weird, but they do. Next time, go for a larger cut.
Oh, and I know Kari and Gregg have already addressed the use of "pink" salt (#1 Instacure) on the meat directly, but I can't emphasize enough to NOT do this! I only use 1 TSP. in a gallon of brine, and that is plenty. If you want a KILLER smoke ring, go with the Morton TenderQuick for 20-30 min, and rinse well. It's safe, and quick! Too much #1 curing salt can be toxic!