Well here goes, I have smoked just about anything and everything (within reason) at least pork and poultry anyways! Today it's time to take on the brisket! Ceramic smoker with peach and hickory over lump coal and a ceramic stone with a cpl of Sam Adams octoberfest beers in the water pan. Marinated brisket with Stubbs beef marinaide and put on a dry rub. Smoker is set in at 250 and time to kick back with the rest of those Sam Adams yee hew!