re: Smoking my first brisket tomorrow

Without charcoal how do you get a consistent fire?

And why would you not use some additional rubs for a brisket? I'm all about some smoked meat and salt and pepper flavor, but com'on man this is LA. Gotta kick it up a bit. I like my fillets salt and pepper only.

I rub with garlic, onion, paprika, ancho chile, brown sugar, mustard, salt, black pepper and a pinch of cayenne.