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1. In a small bowl, combine rub ingredients. The night before smoking, soak wood chunks in enough water to cover. Drain before using.
2. Do not trim fat from brisket. One day before smoking, remove 1 tablespoon of the rub mixture and stir into 2 cups of your favorite barbecue sauce. Cover and chill. Sprinkle brisket with the remaining rub mixture. Wrap meat tightly in plastic wrap and refrigerate overnight.Smoker Directions::
3. Arrange preheated coals, half of the drained wood chunks, and the water pan as directed in manufacturers directions. Fill pan with hot water. Place brisket, fat side up, on grill rack over pan. Cover and smoke for 8 to 10 hours until a fork can easily be inserted into the center of the meat and a thermometer registers 185 degree F. Add more coals as needed, but do not add any more wood chips after the first three hours. (Too much smoke makes meat bitter.) Remove brisket from smoker. Cover and let stand 15 minutes. *Read and follow the instructions that came with your smoker.To serve::
4. Heat barbecue sauce in a small saucepan over low heat. To serve brisket, trim away crusty outer layer, if desired. Starting at the brisket's wider end, find the seam of fat running through the meat and cut along it, slicing the meat in half horizontally. Trim excess fat. Slice each section across the grain. Pass with heated barbecue sauce. Makes 15 to 18 servings using a 10- to 12-pound brisket or 7 to 9 servings with a 4-1/2- to 5-pound brisket.