Smoked Four-Pepper Beef Brisket

 

2

cups hickory wood chips

1

tablespoon cracked black pepper

1

tablespoon cracked white pepper

1

tablespoon cracked red pepper

1

tablespoon lemon pepper

5

lb well-trimmed fresh beef brisket (not corned beef)

1/2

cup barbecue sauce

• 1 Cover wood chips with water; soak 30 minutes.
• 2 Drain wood chips. Prepare and heat smoker using wood chips. (For charcoal smoker, use 5 pounds charcoal briquettes.)
• 3 In small bowl, mix black pepper, white pepper, red pepper and lemon pepper. Rub pepper mixture into all sides of beef.
• 4 Brush smoker rack with vegetable oil. Place beef on rack. Cover and smoke beef about 4 hours. Brush beef with barbecue sauce. Smoke about 1 hour longer or until meat thermometer reads 160°F.