Home-Style Brisket

1/2 cup dry barbecue spice
2 tablespoons season-all
2 tablespoons salt-free seasoning
2 tablespoons paprika
1 teaspoon pepper
1 (8- to 10-pound) untrimmed beef brisket
Hickory or pecan chips

Combine first 5 ingredients; rub on brisket on all sides. Wrap in aluminum foil, and chill 24 hours.
Soak hickory or pecan chips in water 1 to 2 hours. Prepare charcoal fire in smoker, and let burn 10 to 15 minutes or until flames disappear. Then add 6 to 8 pieces of soaked hickory chips to coals.
Place water pan in smoker, and fill with hot water. Remove brisket from foil, and place on rack. Cover with smoker lid, and cook 8 to 10 hours or until tender. Yield: 12 to 14 servings.

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