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Smoked Brisket

1 cup granulated sugar
1/4 cup black pepper
2 tablespoons garlic powder
1/3 cup salt
1/2 cup paprika
2 tablespoons Accent
1 (4 to 4 1/2 pound) beef brisket

Mix together sugar, pepper, garlic powder, salt, paprika and Accent. Rub dry sauce generously over brisket. Smoke in hooded charcoal smoker (top shelf with no water pan) for 2 1/2 hours. Rub with sauce again. Wrap brisket in foil and bake in 250 degree F oven for 2 1/2 hours.

Brisket may be smoked one day, refrigerated overnight and oven-cooked the next day.

Slice thinly against the grain.

Serves 8.

Delicious as an entree or in sandwiches.