My first beef brisket - and the stall!

rpearlman

Did my first beef brisket yesterday. It came out nicely flavorful but no smoke ring :(  I heard that the smoke ring is a crap shoot many times, so I'm not terribly disappointed - I got 8 out of 10 average score from the family, which I'll take for my very first attempt.

I read about the stall, and it happened to me when I foiled it up. Started at about 160 when I foiled it, and it stayed at 160 for a long time. At first, I felt like I had done something wrong when I foiled it, but then it starting shooting up quickly - 170 suddenly.

Can't wait to learn and try more. Sorry, no pictures since I want my smoke ring before I brag...

Sea2Ski

The smoke ring is nothing but pleasing to the eye. Never hesitate posting a cook, just because there is no ring!!

Mdlrat

I keep reading no pic I didn't happen

Rebhanmh

The smoke ring is tricky, I normally use more wood than normal and keep it in the center of the fire to get a thicker more continuous smoke if I want a deep smoke ring. Not getting one can also sometimes be due to using too much dry rub and the smoke can't penetrate as much as you want it to.

rpearlman

Ok, here's the pic - it DID happen

QingEsq

Looks like beefy, juicy goodness.  Congrats!