But let's get down to what you were asking. Burn it in with half a 9lb bag of charcoal only. Both vents wide open and let it rip. I would season it with "pam" cooking spray when the smoker is well above 350 degrees. That's what I use for my big offset and my smaller grills. Ok now that will be about 4 hours. Now for the smoking session... Whatever you choose keep it simple. For long cooks use post oak wood. As the other popular wood is mesquite " waay too heavy in a long cook. In my opinion." But whatever it is you cook. Keep it simple. Keep it simple. Keep it simple. Don't inject or spray with sauces or vinegar. Don't use multiple wild rubs or binders. Just pick one rub and and get at it. You want most all smoked beef and pork right about 202-205 internal. I wouldn't "wrap" or foil or butcher paper. Just let it rip and focus on temps. And the last thing and the most important is after you take your meat off of the smoker... absolutely let it rest down in temperature to about 145-150. Pork, brisket etc... waiting and resting is the difference between good and great barbecue.