Yup, I'm the same guy who posted last night in a panic! My first brisket and second smoke ever, the thing stalled on me and I may have panicked a little. In the end, it turned out really good, but not great. My main "beef" (haha) is that it was a little on the dry side. The flavor was there, but not the moisture. First the pics and then I'll get into some specifics. First, I injected it with beef broth, worcestershire and garlic powder. Then I dry rubbed with mustard, brown sugar, paprika, onion powder and garlic powder. The cut was a somewhat small brisket flat from BJ's. I didn't want to do anything larger for a first time. Here it is at the start of the smoke, just before 9am - rubbed and ready. Yes, I know, I need to invest in some nicer thermometers. As I said in the other thread, I smoked this over mesquite and charcoal (Stubb's) until it reached about 158. At that point, we had snow flurries in NC, I had a good 4 hours of smoke on it, so I decided to take it into the oven. This was at about 1:30pm. I wrapped it up in heavy foil and popped it in at 225. By about 4:30, it reached 170 and then absolutely stalled on me. Just after 8pm, it was still at 170 and I was worried. My thought was - if the rule of thumb is an hour and a half per pound, and the thing weighed 4.75 pounds, then at the outside, it should have taken me 9 hours, tops. Of course, in hindsight, the lesson I learned is that sometime you just have to wait it out, right? To end the stall, I cranked the oven to 250 and that seemed to do it. By 10pm I was at 195 and decided to take it out of the oven. I let it rest for 30 minutes in a cooler with a towel wrapped around it. Here's the finished product; And carved... I think that for a noob, I achieved a nice smoke ring and good flavor. But it was kind of dried out. It was edible and actually good, but it would have been supreme with a little more juice left in. So where did the juice go? My ignorant guess is that by ending the stall with the heat cranked up, I also dried it out. I'll be the first to admit, I'm still learning heat management, so even when it was on the smoker, it ran up around 250 most of the time. Any advice for next time? Thanks everyone!