I smoked my third brisket yesterday and expected it to be somewhat routine- so there are no pictures. Used a lean 5lb Costco flat that had about 1/8" of fat still left on it. Thoroughly injected and rubbed the night before, then rubbed again before hitting the WSM. I wanted to experiment- so this is the first time I injected, would cook fat side down, and would not foil; expected a cooking time 1.5 hr/lb. Started at 10:30am with cherry and pecan... (time- WSM, brisket) 10:30- start, 33 11:30- 230, 123 12:30- 224, 152 1:30- 242, 159 2:30- 238, 163 3:30- 235, 163 4:30- 230, 162 5:30- 226, 160 6:30- 229, 159 (7pm raised WSM temp to 250) 7:30- 252, 174 8:30- 248, 171 9:30- 256, 179 10:00- 251, 188 (took off) I did not expect such a bad stall on a small piece of meat. When it came off it looked like flat coal but worse it was dry to the touch and inside. It had a thud like a good piece of freshly baked bread. The thinner parts were dry however the brisket was very uneven and the thicker parts did have some visible moisture. The thicker parts tasted good with a little finishing sauce, texture was slightly tough. What I don't understand: 1. Does injecting increase the stall? I've cooked a 18lb packer before and have never had a stall (maybe a two stage stall) this bad before. 2. Why didn't injecting add moisture to the brisket or was it lost? 3. Are these results typical when you don't foil? 4. Why do bbq joints on tv who cook briskets without foiling have briskets with juices flowing off of them?