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1
Place powdered hickory in a Camerons smoker according to the manufacturer's directions.
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2
Tuck into the pan a cooking thermometer that has a low enough register to read 160 degrees.
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3
To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
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4
Rub the brisket with the dry rub.
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5
Place the brisket into the smoker and slide the cover almost completely closed.
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6
Place over low heat until wisps of smoke appear, close the cover tightly and smoke for 6 hours, making sure the temperature never exceeds 160 degrees.
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7
(Check the thermometer every half-hour.)
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8
Drain off liquid from the drip pan after the first, third and fifth hours.
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9
Preheat oven to 275 degrees.
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10
Remove brisket from the smoker and wrap in a double thickness of heavy-duty foil, sealing it tightly.
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11
Place the packet fat side down on a baking sheet and bake until fork tender, 3 to 4 hours, turning packet over halfway through cooking.
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12
Make the barbecue sauce by combining the ingredients in a pan and mixing well.
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13
Heat to boiling, reduce heat and simmer for 30 minutes.
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14
To serve, remove brisket from the foil and place on a cutting board.
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15
Cut across the grain into thin slices.
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16
Liberally baste with sauce and serve with extra sauce.
