First brisket

Discussion in 'ECB Owners Group' started by lvjayhawk15, Jul 31, 2017.

  1. Put on early yesterday morning, stalled at about 152, wrapped it, and came off at 203 after about 10hrs, let it rest for 90min before slicing.

    Had some fire control issues that caused temps to spike, so I think that's what dried it out....oh well, wasn't BAD but wasn't super-duper either lol
    (Forgive the snapchat text on the pic)

  2. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Somehow I missed this. 🤔

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