It happens with pork butt also at aprox the same internal temps as brisket.
If you were to instert a temp probe that could follow the internal temps and transfer the data to a paper graph you can actually see the stall happening.
Another thing to remember is some people use mesquite wood to smoke beef products. This is fine, but limit your smoke intake. A little goes along way. Too much mesquite smoke can turn your brisket bitter.
I read in one place that the meat temperature goal for smoking a brisket is 165 degrees F and in another place that the goal is 200 - 210 degrees F. That is quite a large difference. I am going to be smoking the brisket in a gas smoker which has a chip box and a water pan. What temperature do you shoot for when smoking a brisket?
I've got a brisket I've done competitions with...I always pull it off at 185 and let the carryover take it the rest of the way.