Scott Toney wrote:
> I was going to go out and buy a smoker when my wife's Uncle loaned me one
> for this weekend. Having never used a "smoker", I am looking for pointers,
> suggestions etc. I am planning on doing pulled pork. I was going to do a dry
> rub of salt, pepper, cayenne and garlic.
>
> thanks

http://www.eaglequest.com/~bbq/faq2/toc.html

Start at section 3.

If you're doing a shoulder, the outside surface is a small part of the
final product so IMO don't spend a huge amount of time making a fancy
rub. Nothing wrong with doing it, just don't expect that rub to
permeate the entire batch.

Tips that I don't think are in that FAQ.....

The Brinkmann has shitty airflow. Keep the fire burning well, and
you'll be fine (empty the ashes and use lump if you can get some). If
the smoker was yours I'd say drill a 2" hole in the top and make sure
the fire pan has lots of breathing room. Get the coals up off the floor
with an old grate or some wire mesh.

Don't use mesquite at all, and you don't need a ton of hickory, either.
A few big lumps will do fine.

Fill the water pan with clean sand and cover it with foil. Less work,
and it allows a slightly higher temp...just enough extra heat to speed
up the cook time a bit.

Have fun!

-John O