I picked up this USDA Choice butcher-cut point brisket at Albertson’s when I saw the stacks of pecan wood outside the store earlier that week. It was time to try the taste of pecan smoked brisket. Alas, I still didn’t have time to smoke the this beast entirely–at 10 hours, it still hadn’t reached the grey color so desired in perfectly smoked brisket. I hit the dread stall, and the temperature gauge wouldn’t budge past 170 degrees. I even foil wrapped the brisket and let it sit in the oven for 3-4 hours, but no such luck. At least the blackened exterior looked and tasted good. And the pecan smoke was oh-so-pervasive, I was smelling pecan smoke in my hair and clothes nearly a week later.