Greetings everyone...I have been lurking around the forums for some time now and decided to finally join in on the fun. Just bought a new Char-Broil barrel smoker a few months ago and have been smoking something new each weekend ever since. My friend and I have smoked everything from a few Top Rounds, Whole Chickens, Suckling Pigs, Tenderloins, and even Boudin (a Cajun thing). This weekend I decided to jump in and ended up getting a 14 pound cut of brisket and try my luck. I started out by making my rub from brown sugar, and other Cajun spices. We lathered up each side and placed it into an aluminum pan on the smoker. Earlier in the day I went out and picked up a truck load of Oak and Cherry wood mix. We started a good base of coals in the side smoker while soaking a few logs in water. Once the smoker was pre-heated we placed the brisket into the smoker. We started the smoking at 7PM and are in for the long haul. First I would like to thank everyone here for all the great posts and suggestions that empowered me to attempt this great feat. I am taking pic's through out the process and will update as I have them. Our first few hours have just passed and I have started up the mini grill for some burgers while we wait for the 4 hour mark and flip/mopping. This will be the first time we are using whole logs for the smoke anyone have any heads up? Here is what I am currently doing. I have a bucket of water I soak a few logs and when I need to add some wood I add one wet and one dry. This seems to be working ok so far the firebox is about 325 and the smoking chamber is at 200 - 210.