 Charcoal briquettes going around in almost a U-shape. You don't want to complete it. You don't want to line it all around the outside because then it will burn too quickly. Then you put another layer of the briquettes on top. And every six inches or so, you put a piece of wood, whether it's mesquite or cherry or hickory or what have you, to smoke it. And then essentially that burns slowly enough over the course of the hours you need to smoke the brisket that your brisket will be done.