Well I smoked my first brisket on my (ECB) right out of the box, I did this before I took the 5 day course. I used a dry rub and let it sit overnight. I seasoned the smoker and the next day I fired up the ECB using charcoal, I soaked some wood chips in water and when every thing was holding at about (low side of ideal) because I didn't have a thermometer I put in the water pan with cold water and put on the meat. Much to my suprise the temp droped to low in about a second, so paniced I tossed in more coal and wood.The temp slowly raised to (low side of ideal) and I managed to hold it there, every hour I would add more coal and wood. (wood for the first 3 hours then just heat).The brisket was 5LBS. and it smoked for 5 hours internal temp 180 degrees. It had great flavor but was tough as shoe leather. I figured it smoked to hot and not long enough a 5LB brisket at 11/2 hrs per LB should have smoked for 71/2 to 8 hrs.
I have lots more to say but it's time for din din so (to be continued)
God Bless
Big John
I have lots more to say but it's time for din din so (to be continued)
God Bless
Big John