ok this weekend im going to smoke a brisket and couple of fattys.im going to be doing this with charcoal.
i have a big new bransful pit with side box.
im wanting to start my smoking about 6 or 7 pm sat.night.
what temp should i keep my smoker at?
do i need a water pan in the side box or were the meat is smoking?
and what temp do i pull my meat off?
any tips would be great!