Ingredients

1 (10- to 12-pound) beef brisket, trimmed
1/2 cup paprika
1/4 cup cayenne pepper
1/4 cup granulated garlic
1/4 cup black pepper
Olive oil

Directions

Combine dry ingredients and set aside. Coat brisket with the olive oil and combine spices and rub into meat. Let sit for an hour to come to room temperature. In a smoker, prepare an indirect charcoal fire. Set a pan of water on the other side. When the fire is hot, add water-soaked chunks of hickory wood to the charcoal. When the heat registers 225 degrees, place the brisket over the water pan, cover, and monitor the temperature, keeping close to 225 degrees. Smoke the brisket for 12 hours, keeping temperature steady. Remove the brisket from smoker, then cover completely with aluminum foil. Return the covered brisket to smoker and cook for another 3 hours. Remove from smoker and let stand for 10 minues. Unwrap, then slice thinly and serve with your favorite barbecue sauce. Serves 8 to 10.