The only time I've smoked a brisket it was for making pastrami. Pastrami starts with corned beef, which is beef brisket soaked in strong brine for two or three days, depending on it's thickness. It is done when the brine has penetrated to the center.

To male pastrami, corned beef is heavily coated with a 50/50 mixture of ground black pepper and ground coriander. It is then smoked for several hours.

The best way I have found to cook fresh brisket is in a crock pot on low heat for about 7 hours. Add no liquid. Seasonings are OK. Serve with a sauce of ketchup and horse radish.

Jim

I know this is not a smoked brisket but it's the best recipe I have used for brisket. My family and friends just love this recipe. Always asked for and always a favorite. Enjoy.

Brisket w/Sun-Dried Tomatoes - meat
1 (5-pound) brisket of beef
Salt and freshly ground black pepper
2 red bell peppers, seeded and coarsely chopped (I use one red and one yellow or orange)
2 white onions, peeled and coarsely chopped
3 tablespoons olive oil
3 medium carrots, peeled and sliced 1/2-inch thick
1/2 cup parsley, chopped
1 cup sun-dried tomatoes (not packed in oil)
1/4 cup ketchup
1 cup beef broth
3 tablespoons brown sugar
Preheat the oven to 350 degrees. Sprinkle the brisket with salt and
pepper to taste and place it, fat side up, in a heavy roasting pan.
Sauté the red peppers and onions in the olive oil until lightly browned.
Remove from the heat and scatter the mixture over the top of the
brisket. Add the carrots, parsley and sun-dried tomatoes.
In a small bowl, mix the ketchup, beef broth and brown sugar together.
Add enough water to make 2 cups of liquid, and pour around brisket. Make
sure the sun-dried tomatoes are covered by the liquid. Cover the pan
tightly with a lid or heavy-duty aluminum foil. Bake for 2 1/2 hours.
Take the brisket out of the pan and cool.
Trim off all visible fat from the cooled brisket and slice diagonally,
against the grain. Return the meat to the heavy pan with the vegetables
and gravy. When ready to serve, reheat for half an hour in a 350-degree
oven.
Serves 12.
Original Source: THE NEW YORK TIMES PASSOVER COOKBOOK
Current Source: "Seder fare"
Carolyn Jung
SAN JOSE MERCURY NEWS (on-line edition), 3/25/99