Ok, I am not sure where this goes so I figure I would put it here until I learn the layout better of the forums. I am putting up pictures of my first Brisket smoke. I marinated it with Beer, Brown Sugar, Onion Powder, Garlic Powder, Ground Cumin, Coarse Ground Pepper, and Morton's Kosher salt for a little over 24 hours. I took it out, rinsed it a little with luke warm water, then dried it off with a paper towel. I then added olive oil to all the surfaces and then started putting my rub on. My rub included the same ingredients as the marinade except for the beer. It actually went on pretty well. I still have to learn just how much rub to put on, but I think I did ok with this one. At least I did remember to try the rub seasoning before I put it on this time. lol I reconfigured my smoker based upon a few ideas that I got from various posts on this site. I bought a wok grill and since I want to use charcoal and propane (to save propane usage and also for flavor) I put the charcoals in the original chip bin, put the wok grill over the charcoals, on top of the chip bin, and then put my cast iron skillet on the wok grill with a few chunks of soaked apple and hickory wood. I couldn't decided on one or the other so I used both. The meat is cooking right now as I type this. I have about an hour and a half before I will check it for the first time but the temp is holding at 250 degrees F. Here are the pictures, hope you like them. I know there is no temp gauge but I will get the Maverick 2 probe that everyone loves next month when I have money again. lol This one below is a picture of what I am calling my "candy" piece since it will be done early and the wife and I can have an early treat for a taste test. OHHHH I cannot wait... Closer view of the candy piece. I had some extra bacon scrap that I cut off of the brisket so I figured why let it go to waste... I probably needed more rub on the sides but I was afraid to get too much. Just part of the learning curve I guess. This one below was the pre-bacon. You can see on the left side of the brisket where some idiot butcher (store bought this way) cut off all the fat pad in this area. I read on these forums I think it was that I should put bacon on it so I did. This is the new setup I configured today. It has the original chip tray, then on top of that, charcoal, and sitting on the chip tray is the Wok Grill I received in the mail today. I then put my soaked (30 hour) hickory and apple wood chunks in the cast iron skillet. The water/drip pan is above that. I do not have foil in it because it is an old pan and I just found a store where I can get the huge disposable one's for a dollar each. Still have not been to cosco or sam's to see what their price is. I will use the disposables from now on after this smoke. Just a close up of the charcoal/wood chunk cast iron skillet configuration. The only thing I might do next is put some bolts through the cast iron skillet to raise it a little more above the charcoal. I had to keep the propane at about medium level though in order to keep the temp steady at 250. Probably because the pan is so small that you cannot get a lot of charcoal in it. But I like the charcoal taste on my meats so I would rather some than none. Here is a picture of the smoke being generated. It is really much more thin than it seems here. I will get videos uploaded soon.