When you cook relatively small pieces of meat, the number of hours per pound goes up. A 3 pound brisket to me indicates it is a brisket flat. And a really small one at that. A full flat would probably be around 5-7 pounds. A 3 pound flat is probably the thinnest end of the brisket flat, and most likely, has had almost ALL of the fat trimmed by your grocer. I would expect 1.5 to 2 hours per pound minimum for such a tiny brisket. 3 hours per pound is odd. The stall can last for several hours. Yours does not seem abnormal. A flat is a dense cut of meat. In the end, it might seem dry, no matter what you do. That's the reality of the thin part of the flat. That's why getting a whole packer is desirable. What you probably got is the least desirable part of the brisket. And it was probably over-trimmed. Always use a water pan for brisket. It is essential. I disagree with not using a water pan for brisket. Don't go beyond 225 as your set temp for brisket in the #1. Don't use a thermometer that requires you to open the door (like thermapen). Ever. Thermapen is fine for the grill, but since it requires you to open the door, it's not useful for the SI. Sounds like you were using the thermapen for the chicken breasts, which would require opening the door, and would significanty extend the smoke time, and release valuable heat and moisture every time you temped them, requiring a fair amount of time for the box to recover it's heat. Use wired thermometers ONLY, that you can run through your exhaust hole at the top. Keep the door closed. Sounds like you are confident that your box temp is correct, and there is not an issue with your element, so maybe it is just patience, and the excitement and fixating on the smoker due to the newness. Continue to test your thermometers. If they test okay, then trust your thermometers, allow plenty of time for the cook and the rest, and leave the door closed until desired temp is achieved, wrap, and give plenty time to rest. Have you tried anything besides chicken breasts and a mini-brisket? Both are relatively dry cuts of meat in general.