2 cups hickory wood chips
Four-Pepper Rub (below)
5 pounds well-trimmed fresh beef brisket (not corned beef)
½ cup barbecue sauce

• Cover wood chips with water; soak 30 minutes
• Drain wood chips. Prepare and heat smoker using wood chips. (For charcoal smoker, use 5 pounds charcoal briquettes.)
• Make Four-Pepper Rub. Rub pepper mixture into all sides of beef
• Brush smoker rack with vegetable oil. Cover and smoke beef about 4 hours. Brush beef with barbecue sauce. Smoke about 1 hour longer or until meat thermometer reads 160°F.

Four-Pepper Rub

1 tablespoon cracked black pepper
1 tablespoon cracked white pepper
1 tablespoon cracked red pepper
1 tablespoon lemon pepper

Mix all ingredients