Southern Living AUGUST 2001
Soak wood chips in water for at least 30 minutes.
Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
Combine rosemary and next 4 ingredients; rub on brisket.
Drain wood chips, and place on coals. Place water pan in smoker; add water to depth of fill line. Place brisket on lower food rack; cover with smoker lid.
Cook 3 hours and 30 minutes or until meat thermometer inserted into thickest portion registers 155°. Slice and serve with barbecue sauce, buns, and pickles. Garnish, if desired.
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