. I used a Dr. Pepper marinade overnight, and a peppery rub brfore I put it on. Today I got a digital meat thermo, drilled a small hole in the lid of my ECB and stuck it through, and now I am able to add hot coals as needed to maintain an avg temp range of 200-280 (I know this is rough, but pretty darn good for an ECB with Kingsfords). Now if I can stay up for another 3-6 more hours, I just may end up with something edible. I'll let you know.BTW, I plan on serving this on Wednesday. I am going to cut it up tonight, bag it, freeze it, and thaugh it out Wednesday morn, & reheat Wed. afternoon. I know it would be better freshly cooked, but being my first time, I did not want to take the chance of blowing it with no other backup plan. Does anyone have any input on how much of a difference this will make on the enjoyability?? Also, if this comes out tasting as good as it smells, I can't imagine putting BBQ sauce on it. Since I have never made brisket before, I don't really know how it is served. I assume if it is sliceable, I should serve it on a plate with cole slaw & mashed potatoes...If it is falling apart, should I serve it with BBQ sauce on buns? Boy I sound like a rookie now don't I
?When it's done at 2-4 a.m., I will probably just get a fork nad have at it
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