Some friends asked me to smoke a brisket for their anniversary party so I'm smoking this one so I have one more under my belt before then. 16lb whole packer brisket. Trimmed the fat down to a bit less than a 1/4". Pre salted with Kosher salt yesterday. Rubbed with Big Bad Beef rub and put it in the smoker at 5:30. Here's how I lit my charcoal... Big ol' pile of coal! Lit a little pile of coal. Added the little pile to the big pile! Here's a shot of the Brisket when I put her in. At that time the smoker was at 219F and the brisket was at 50F. Two and a half hours in and the smoker is at 240F and the meat is at 99F.