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  1. bill r

    ECB and the Minon method

    The weekend I did brisket and pork shoulder together I cooked them Friday evening into the wee hours of Saturday morning.  When they were done I did as Bomftdrum suggested--I double wrapped them in heavy duty foil and put them in a cooler with some old pillows on top of them in the cooler and...
  2. bill r

    ECB and the Minon method

    My last one was an 8 pounder and it took about 16 hours. After 13 or 14 hours I pulled it off the smoker and put it in the oven to finish. When the alarm on my temp gauge went off I knew it was done.
  3. bill r

    ECB and the Minon method

    That's about the direction I was leaning.  I am estimating approximately 1 pound of meat for every 2 people (aka 1/2 pound of uncooked meat per person)  I am hoping that 2 6 to 8 pound briskets and 2 6 to 8 pound pork shoulders will feed the masses. 
  4. bill r

    ECB and the Minon method

    Thanks for the clarification on the packets-- I tried it once with large chunks, but had issues with the packets being so big that they hung up against the bottom of the water pan. That was with only a few chunks in the foil. Cutting it down and soaking 24 hours sounds like a better plan. By...
  5. bill r

    ECB and the Minon method

    I haven't done the aluminum foil packets yet like you've shown.  I'll have to try on my next smoke.  In a couple of weeks I am going to be smoking brisket and pork shoulder for a group of guys from church.  I think there will be about 55 to 60 of us.  Does anyone have a suggestion for how many...
  6. bill r

    ECB, first test burn questions

    I have an ECB as well that has the mods. Check out the pictues Flash has posted with his ECB settin on cinder blocks. I've tried it this way a couple of times now with good results. You can get really good airflow/temp control by covering or uncovering the holes in the blocks. Also using less...
  7. bill r

    To those that use Jeff's Rub recipe

    So far I've only made Jeff's rub a couple of times, but I've just used a generic store brand. Is there a significant difference in flavor between generic and name brands? The generic has made a good tasting rub, but I have not tasted anything different for comparison's sake.
  8. bill r

    ECB and the Minon method

    Glad to hear the brisket was a success!  How did the minion method and the wood stove rope work out?  I liked your idea of painting "targets" on the pavers to position your smoker legs on.  I just took the legs off of my smoker to try out the cinder block stand that Flash used in his photos.  I...
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  13. ECB and the Minon method

    ECB and the Minon method

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    • Album: Smoking on the ECB
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    Smoking on the ECB

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  17. bill r

    ECB and the Minon method

    Thanks for the extra detail on doing the foil wrap. I will definitely give that a try. No smoke this weekend, I've got too much going on. Hopefully next weekend. Good luck with the brisket!
  18. bill r

    ECB and the Minon method

    Do you feel that wrapping the smoking wood in foil gave you a longer smoke/smolder time from them before needing to add more wood or packets? That is something I've never tried.
  19. bill r

    ECB and the Minon method

    Set up looks good to me!  I really like the wood stove door rope to seal the top of the smoker.  I'm also interested in how the foil wrapped wood works out.  I just set up my smoker in the manner described by Flash--withe legs off and the charcoal pan and smoker resting on cinder blocks.  
  20. bill r

    ECB and the Minon method

    Sounds like a solid plan. I've seen the recommendation to spray the meat down with juice or marinade during the smoking process before, but have never tried it. It sounds good, especially with using apple juice with the apple wood. I also like the idea of using the soaked wood in foil. The first...
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