Since we're having guests over tomorrow, Natasha wanted me to make something special and since the weather is nice for outdoor cooking she wanted me to make brisket on the smoker.
Her wish being my command, I prepared the brisket with a rub, stoked the smoker with charcoal and hickory wood, got boiling water for the water pan and then introduced the brisket to its new best friend, smoke.
Temperature is up to a nice 200 degrees, heading to about 220 for the initial smoking.
This is going to be a long, long cook, probably about 12 plus hours or so.
We'll see how it turns out tomorrow.