First Brisket HELP!!!!!!

170 is a point where BBQ tends to plateau. I would not worry too much, but the pit temp seems a little low at 215. I would stoke it to 225-250. Of course all those opening o probe the meat is not helping your cause one bit.

How many times have you opened it to check on the brisket?
Each time you open it adds 15 minutes to the cook in my opinion
Also you said you are cooking some other things so did they require you to open the lid a bunch of times?
How many times in the last 6 hours have you opened the smoker?
When you open the smoker how long does it stay open?

Have you ever cooked anything 4 lbs or bigger like a pork butt?

Dont worry man your brisket will take time, you cant rush BBQ, unfortunately hehe

Now that is has been an extra hour I might check on it every hour or 1/2 hour to see if its climbing. You are in the stall stage of a brisket. Look it up if you want more info

Either way man just relax and let the smoker do its thing

Hi - yep - let it go. Just remember - it's dome when it's done. It's cool and wet in PA today. If you want to speed things up some, wrap it in foil now.