Soak wood chips in water for at least 30 minutes.
Prepare charcoal fire in smoker; let burn 15 to 20 minutes. (Ideal temperature for your smoker is 225°.)
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 8 hours or until meat thermometer inserted into thickest portion registers 195°. Slice and serve with barbecue sauce, buns, and pickles. Garnish, if desired.
I have not made this recipe, but I can tell you I won't based on the picture. Unfortunately, the pictured brisket looks dry and unappealing. There is no smoke ring, and the meat looks grey. Sorry....but I just had to tell you.