It was the best of briskets....... It was the worst of briskets...... OK, enough with the cheesy litterature references...... Some of you may remember a couple of weeks ago I was doing a brisket - first one I have done in years - and did a post about what seemed like an exceptionally long stall. Got a lot of good advice. Thanks. Well, as the late Paul Harvey used to say, here's the rest of the story. You can read through the slides below. The 10 cent tour version is that the prep was normal - rubbed sitting overnight. No injection. The brisket finally came out of the stall and I foiled a little under 170. Then took it to 190. Separated the point and chopped for burnt ends and let the flat rest. The BE's were awsome. The flat, after 1 1/2 hours foiled, toweled, in a cold oven, was toast. Dry and tough. I've come to the conclusion that smoking is a bit like fishing. You don't have to catch a fish every cast, every hour, or even every trip. You only need to catch one often enough that the periodic positive reinforcement keeps you coming back. The BE's are my positive reinforcement, so I will try again. Appreciate your throughts and suggestions of what might have gone wrong. Thanks.