Hey y'all. I smoked my first brisket today a ten pounder. This is only the second time i have used my smoker which is a red ECB that I got on clearance for 25 dollars.
I have seen that a lot of folks have a hard time getting their ECB up to temperature, but, I had a hard time keeping it at a lower temp and the brisket cooked a bit quicker and drier than I liked. I have done no modifications to the ECB at this point, as we are using it as a standard grill as well.
The smoke flavor was not nearly as pronounced as I wanted, either. I used hickory chips in foil packets, and replaced them several times during the cooking process. My porch, and clothes all smell awesome, the meat not so much.
So, any hints on how to get a better lower temp and better smoke penetration?