If anyone had read my other post http://www.smokingmeatforums.com/for...ad.php?t=75398 you know that I have never smoked a brisket and I bought a 2.6 lb. Flat Cut Corned Beef Brisket. Well last night, after a day of hanging out with friends, making a fattie and just making some burgers and dogs for dinner, I decided I'd get that brisket smoked for sammies this week. Here's the play-by-play... Saturday afternoon I took it from it's vacu-pack, rinsed it off and soaked it for about 6 hours and did a few water changes during that time to reduce the high salt content. The first thing I noticed was that it went from a bright red color to more of a pinkish/grey. After drying I slathered it in Famous Dave's Texas Pit BBQ Sauce Then an average amount of JB's BBQ store bought rub, a healthy portion of Brown Sugar and the seasoning packet included with the brisket From there it went into a gallon sized Ziplock bag (it was only 2.6 pounds) and off to the refridgerator for a little over 24 hours. Then about 6:30 last night, after our company had left, I decided it was time. I was using Kingsford Charwood Lump charcoal and chunks of hickory wood on my Weber Kettle. I sat a drip pan with beef broth, onions, and garlic under the meat and a mini loaf bread pan with apple juice over the heat for moisture. Here's a shot of it before the lid goes on I did ok with riding the temp, averaging around 235". I assumed that this being such a small cut it would go rather quickly. I was thinking around 4 hours. Don't ask me why, that's just what I assumed reading how some of you do some big 'ol pieces of meat in that 10-14 hour time frame. My mistake. I had a slow but steady climb in temps for the first couple of hours then when it hit 135" it stalled for about an hour. Then about 5 hours into the smoke my Maverick ET-73 was reading 165". Yeah! My magic number! I thought I should double check with my cheapo dial thermo and it read 150". WTF?!? So I moved the ET-73 to a different part of the brisket and it only read 147". At this point it stalled and sat there for an hour and a half. At this point I'm tired and frustrated. I wouldn't mind an all nighter, but I would have paced myself earlier in the day if I'd known this was coming. I'd been on the forum most of the night getting caught up on my reading. At this time it's about 12:30 in the am and I'm thinking I've ruined this smoke and wasted my night. So I posted to the thread and a few PM's to see if anyone was up and looking. A VERY SPECIAL THANK YOU TO ronp bmudd14474 and especially to erain erain stayed with me and talked me down off the ledge from just trashing the whole thing. It was a very frustrating night. My computer kept crashing in the chat room (maybe it's time to dump the Windows 98, huh? LOL) so we started exchanging emails. I know he had to work today. Yet he kept feeding me information on why it was still fine. So if there's any special award for members going above and beyond the call of duty, erain deserves it. If not, erain you're my hero. Thank you for everything. I hope somehow I can help you or another member out like you did for me. Sorry for the sappy notes. But I felt it was important to recognize these members. About 1:00 am I ran out of charcoal and temps were starting to drop. I listened to ron p and I foiled the brisket. I added some apple juice and put it in a glass baking dish and threw it in the oven at 240". So finally about 2:00 am the ET-73 read 170". I had my cooler and towels ready. Then it happened....my wife and daughter BOTH woke up. The girl was upset because daddy was making too much noise, and the wifey-poo was flat out pissed with all the racket was going on. Thankfully I was pretty much done. I'd intended to lay down on the couch for a while and watch TV while it rested. But you guessed it. I woke up at 7:30. I ran to the cooler and it was still fairly warm. I started to make a couple of slices and took a photo when my wife came down and said "you've got to be kidding me". Needless to say I think my smoking career is going on hiatius for at least a week. Or at least until momma calms down. For lunch today I sliced a hoagie, layed in a couple of slices of provalone, added a layer of brisket, and more cheese on top. Threw the whole thing in the oven at 325" for 15 minutes then under the broiler for a couple of minutes. Then topped with more of the Famous Dave BBQ sauce. It was pretty good. Still a little tough though. But hey, I've got enough for lunch a couple times this week and vacu-packed another couple sandwiches worth for a rainy day. It might be tough but it's MY brisket and I'll eat it tough if I want to. LOL So what did I learn... 1) I learned that the weight of a brisket has no bearing on it's density and therefore no assurance a "quick" smoke. 2) I learned that unless I'm ready to commit to doing a "real" brisket with a "real" smoker, this is probably best left to others who can. 3) I learned that I'm not disappointed that I did it. I'm glad that I've taken that step and looking forward to when I can try it again. 4) I learned that doing a brisket on a Sunday night when the wife and kids have to get up in the morning, might not be the best time to do this. 5) I learned that there are some super-dee-duper members of the Smoking Meat Forum. Thanks for looking. And thanks again erain! for being a pal.