The Monkey is making another run at brisket today. Meat went on at 8:00 AM. A nice hunk of point on the ECB with electric mod and router speed controller to adjust temp. I seasoned it with Kosher salt, coarse-ground black pepper, and McCormick Montreal Steak Seasoning. Injected with homemade beef broth, and about 1 cup of water in the pan to get the bark started (someone on this forum said that was all that was needed, he has a lot of experience, so I listened). I don't plan to foil unless it just stalls too long; then only long enough to get it through the stall. Holding temp at 250 degrees. Smoking wood is 80% cherry and 20% hickory. The ECB has several mods, including: -- Top vent -- Wood stove gasket around lid -- Electric heating element -- Two small holes for Maverick 733 probes near top grate -- Router speed controller (on top of stool by Maverick) to adjust temp. It isn't a thermostat, it just allows you to turn the heat up and down. It's on the smoker and chugging along at 266 degrees right now. I'll go out and turn it down after I post this. Please feel free to make any recommendations. I can't undo what I've already done, but I am flexible if there is anything else that I should do. This is only my 3rd. brisket, so I'm no expert. I'll update the Q-View when I open it to insert the meat temp probe.