1/2 c fresh coarse ground pepper
2 tbsp. salt
2 tbsp. paprika
Rub and wrap the meat, and refrigerate overnight. The next morning prepare the smoker. You'll need a bit of charcoal, wood chunks and chips, and either water or marinade for the water bath.
Start by soaking the wood chips in water, they'll need to soak for at least 30 minutes before being used.
Get a small charcoal & mesquite wood fire going and work on it until the smoker reaches 250 degrees. At this point put in your water or marinade and brisket (fat side up). The brisket will take about 1 hour per pound and you'll need to monitor the fire and keep it at 250. It helps to have a charcoal starter (chimney) going to prepare additional wood chunks to add to the fire. Also be sure to check the vents, add additional soaked wood chips as necessary to facilitate more smoke, and keep the water bath filled.
Be sure to let the brisket rest 15-20 minutes before slicing into it.And speaking of slicing, remember to slice the brisket across the grain. This way the meat will pull apart easily with each bite.