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[quote=Anonymous]If you want to try your hand at smoking, I suggest a water smoker as a way to start out.  (It's sometimes called a "bullet smoker" because of its shape--it's vertical-cylinder shaped.)  The fire is in the bottom, a pan of water or marinade goes in the middle, one grill on top of the water/marinade, and another grill on top.  It is a very easy, forgiving way to learn smoking--not as drafty and unpredictable as an offset smoker, not as likely to dry stuff out because you have the water pan in there keeping things moist, and not that expensive.  I bought one of these at Walmart a million years ago for $28 (a Brinkman, I think) and had a ton of fun with it in grad school.  I think now at home depot they're still under $50.

Using one of those, I didn't find brisket was that hard.  It was one of the first things I made and I made it often.  Never screwed one up, always came out great.  Dry rubbing it the night before is a good idea, but there were times I just dry rubbed it right before I put it on and it also came out OK.

You just get up and start the fire about 6 or 6:30 in the morning, put it on, and then let it go for 8 to 12 hours.  You have to add wood every couple of hours, and keep an eye on the temp--you want it between 225 and 250.  Low and slow.

You can also do chicken, pork shoulder, wings, sausages, and ribs.  All very easy and tasty.  A bullet smoker holds a lot of meat; you can feed 35 people with it if you pack stuff in and make a lot of sides.
The BBQ hotshot guys with their offset smokers may look cooler, but the water smoker is pretty foolproof.

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