well I just purchased an electric convertor for my ECB, put it in last night and fired her up. Outside temp was great for smoking but we happend to have a pretty big wind coming through all night last night and I couldn't get the smoker up past 150. So I thougth about it for a little and ended up wrapping the whole smoker in a large moving blanket. TEMPS WENT UP!!!!!!! so i rubbed the brisket (this was the problem of the night) and put her on. 5-6 hours later (at 1am), I had to take it off since i needed to wake up in 5 hours. So i took it off and threw it in the oven wrapped in foil. Well about the bark or lack there of... when i took it off at 5-6 hours, there was no bark, just squishy mess of rub and juices. I wanted to cry, because it may be cookin just fine but i look forward to cutting up the brisket and eating all the little bark pieces. After some deep thinking about the situation, I've decided that the problem was in the rub itself. Since i ran out of JEFF's RIB RUB on the ribs i did last weekend, I had to just use what i had in the house. Well no sugar no brown sugar. Just season salt, chili and cayan pepper, cinnamon/sugar mix, garlic and onion powder. So lesson learned: buy sugar/brown sugar in bulk at sams and make sure you never get close to running out. you can run out of all the other stuff but if you love bark like i do make sure you have the sugars. Now i got a question for you all... If I were to throw all the slices and chopped brisket into a foil pan, pour some rum/cider in the bottom and sprinkle/cover the top with some real rub, put it in the smoker for a couple hours. Would the situation improve itself or am I out of luck with this one?