Here is my third try at a brisket. Each one has gotten a little better. Sorry the camera is a cheap one. She's all rubbed up and ready to go. My rub is simple. Kosher salt, fresh ground pepper, garlic powder, onion powder, and chili powder.
Into the ECB we go for some TBS! So sad had to cut packer in half to get it to fit in the ECB. Oh well it will cook faster.
Pulled them at 165 put them in a pan and tent with foil. Pulled them at 200. Lots of juice.
Put it in a cooler to rest for a few hours. Took it out and pulled it.
Poured the juice back into the meat and ready for some sammies!
Thanks for looking.