- 1). Remove the water pan and firebox from your smoker.
- 2). Fill the firebox approximately half-full with charcoal. Saturate the charcoal with lighter fluid and allow the fluid to soak into the charcoal briskets for at least five minutes. Insert the firebox back into the smoker and ignite the charcoal with a match. Allow the flame to burn down, leaving the coals hot and red. The charcoal will act as the initial heat source in the smoker.
- 3). Fill the water pan with cool water, adding your favorite seasonings to the water if you desire. Seasonings such as rosemary, garlic and peppercorn will add flavor. Insert the water pan back into the smoker. The water will keep the environment moist throughout the cooking process.
- 4). Place a chunk of hardwood on top of the hot coals. Preferably, the wood (oak or hickory) should be at least 6 inches long. Close the smoker chamber door. It's necessary to add another chunk of hardwood once the first one has burned down, roughly every hour.
- 5). Arrange food on top of the cooking rack, spacing the items evenly. Even spacing will ensure that the heat and moisture are distributed evenly.
- 6). Smoke the food for two to six hours until cooked through and tender.