Smoked Brisket

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.