I use a side box for indirect smoke at 150 degrees with brickets, hickory, mesquite, oak & a water tray. I move whatever I'm smoking in back and forth and up to a rack on the grill side depending on how it looks.
I tend the fire and water…
Right now I'm working on a garlic 35% & brown sugar 65% rub. It's close but not completely right yet. I'm always open to new things and trying to improve. If you choose to try it and come up with something good let me know.