It's gonna be a good day! I haven't had time to smoke anything in quite some time. So today's the day. I borrowed my dad's WSM since everthing I've ever done has been on my Weber Kettle. I'm doing a 4lb Corned Beef Brisket, an 8+lb Butt and a 3+lb rack of ribs. I'll start threads for those in a bit. For this brisket I scored what fat was on it and soaked in water for about 8 hours doing a couple of water changes. Then I did a simple rub of EVOO, pre-mixed pickling spices and a light dusting of Old Bay. Then all wrapped up in Saran Wrap and aluminum foil and off to bed for the night. Over all it sat in the rub for about 12 hours. Got up about 7:30 this morning to to get things fired up. Per RonF, Smokebuzz, ChisoxJim and ALX's advice I'm trying a minion method. First I mixed in Cherry wood chunks with some Seven Oaks lump in a circle leaving the middle open. Then a chimney of lump getting going to pour into the center. I filled the water pan with 1 part cherry juice to 4 parts hot water. I underestimated how much liquid that sucker would hold. First the butt is going down on the bottom rack since I think that will take longer. Then the top rack and the brisket. It's off to the side because I'm going to put the ribs on the other. Smokes-a-rollin. A little heavy to start but calmed down quickly Took about 45 minutes to get up to 225* But now been holding steady at 240* I'll insert the meat probes in a few hours. I'll keep reporting back as things progress. Gonna try and get some mowing done today too. Thanks guys for your help and advice. Much appreciated!