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Smoked Beef brisket

1 (10 to 12-pound) beef Brisket, trimmed
1/2 cup paprika
1/4 cup cayenne pepper
1/4 cup granulated garlic
1/4 cup black pepper

Combine dry ingredients and set aside. Coat brisket with the olive oil and combine spices and rub into meat. Let sit for an our to come to room temperature.
Get smoker going when the heat registers 225°, Place the brisket over the water pan, and monitor the temperature, keeping close to 225°. Smoke the brisket for 12 hours,keeping temperature steady. Remove the brisket from the smoker, wrap in plastic wrap, then cover completely with aluminum foil. Return the covered brisket to smoker and cook for another 3 hours. Remove from smoker and let stand for 20 minutes. Unwrap, then slice thinly and serve with your favorite barbecue sauce.
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