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Well unfortunately that was the only picture I was able to get. The brisket turned out fantastic. The flat was juicy and tender which was what I really wanted to do. The point was delicious as well.

Thanks! I pulled off and wrapped 20 min ago right around 180F. I'm a little worried I did it in the middle of the stall, but 180 seems high for that, and the bark was about as black as I wanted it. I did get a nice little piece of fat that fell off while wrapping, so that was nice. Now back on...

Hi all - I have been using this forum quite a bit in the last few months since I bought my first pit smoker. I am 2 1/2 hours into a brisket that I threw on around 3:30 this morning and my helper (Dad) has gone back to bed. I thought now would be a good time for a first post! This is my second...