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! thanks guys!!