So last night I tried my hand at my first brisket. It was about 7.5#'s. I had rubbed it the night before and wrapped it in Saran wrap and placed in refrigerator. I placed on my electric ECB with some JD oak wood at 6 pm. the break down of temps and times are as follows: Time Meat Temp Smoker Temp 7 pm 116 236 8 pm 148 244 9:30 pm 156 222 10:40 pm 159 220 1:30 am 162 200 ***wrapped in foil, place back on smkr 5:05 am 197 210 ***off, cooler and wrapped in blankets 5:45 sliced the flat, pulled the point It has great flavor and very moist but was disappointed that it had no visible smoke ring and was actually brown and not really a pink color to the internal meat. I did not sear the meat either. Any thoughts or suggestions?