This was by far my best smoke on the electric ECB. I followed some advice from a few good folks here and only used 3 chunks of hickory and 4 charcoal briquettes. Could have stayed on the smoke a little longer, but they sure tasted good.
Notice the number on the bottom right? That was the outside temp. Nothing a few cold beers couldn't take care of.
Here's the ribs and brisket point rubbed and ready for the smoke. I never measure or write down the ingredients of my rubs, I just mix together whatever sounds good at the time. I really need to start documenting.
Here is everything on the smoker. Maintained about 230-240. Used hickory.
The ribs fresh off. They could have used more time but it was getting late. They tasted darn good anyway.
Huh? no shots of the pastrami I Guess.
Here's a cross section. Not too bad.
This is my youngest chowing down. He enjoys Dads cooking.
Next time I'll stick to the same temp, wood and charcoal.(The charcoal made a big difference. Never would have thought of using it on an electric smoker) But I will definitely go another hour or so.
Time, there's just never enough.
Thanks for looking. And thanks to all who share their wisdome and experience.