You'll need a lighter, your wood chunks, lump charcoal, firestarter, your ash cleaning tool and the cast iron smoke vent cap. Give it a quick clean.

If you're a water pan type of smoker, put your water pan on the platesetter and then put your grate on the grill.

Let your ceramics heat up. Watch the temp gauge - you'll want to begin regulating your temp at 200 degrees.

Target temperature is 250°. When you get to 200° close down your smoke & air vent most of the way.

My Eggs air vent open slightly wider than my thumb Maintains temperature between 250 and 300.

The daisywheel should be positioned to where the holes are all open but the cap is shut. The pivot on the daisywheel should be in line with the handle & the temp gauge.

Once the fires lit you need to begin prepping your brisket. Find a good seasoning. As a binder for my seasoning, I use mustard & Worchestershire sauce. I add some brown sugar and curing salt.

Mix 1/8 c brown sugar, 1 tbsp curing salt, 1/8 c sauce & 1/4 c mustard together. This will help your seasoning stick to your meat and build bark.

Wash and dry your meat. Then paint the mix all over your meat. I start on the lean side. I lay down saran wrap before I mess with the meat.

Here's the fat side painted up with the sauce.

Spice the heck out of your meat on both sides and then rub the spice into the grain of the meat.

Take your meat directly to the grill or wrap in your Saran Wrap & leave in the fridge overnight. Cold meat will get a better Smoke-ring. Keep the BGE at 250 for 3+ hrs or an internal of 155 to wrap.

Here's why I put the saran wrap down!

Go ahead and open the grill dome for the first time to pull the meat to wrap it in foil or butcher paper.

First layer of tinfoil about to go on. If you wish to add any moisture enhancements now's the time to do it. Sometimes I use butter and sometimes I use extra strength beef bouillon broth. 1/2 c max

I wrapped this one dry. Will set it at 275 to 300 for three more hours. Or, until my internal temp is 205.

Pull & rest wrapped meat for 30 minutes to an hour then slice across the grain.

Plate it up - be sure to show off the smoke ring.

I use the point - fatty side for chopped beef.