Ingredients:

• Smoked Brisket
• 8 to 10 mesquite or hickory wood chunks
• 1 (3 to 3½ pound) fresh beef brisket
• ¼ cup dry red wine or reduced-sodium beef broth
• 4 teaspoons Worcestershire sauce
• 1 tablespoon cooking oil
• 1 tablespoon red wine vinegar or cider vinegar
• 1 clove garlic, minced ( ½ teaspoon minced)
• ½ teaspoon coriander seeds, crushed
• ½ teaspoon hot-style mustard
• Dash cayenne pepper
• 1 teaspoon seasoned salt
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• Zesty Barbecue Sauce
• ½ cup chopped green sweet pepper
• 2 tablespoons chopped onion
• 1 clove garlic, minced
• ½ cup ketchup
• 1 large tomato, peeled, seeded and chopped
• 1 tablespoon steak sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon packed brown sugar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground black pepper

Directions:

1. Prepare Smoked Brisket: At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
2. Trim most of the visible fat from meat. For mop sauce: In a small bowl, combine wine, Worcestershire sauce, oil, vinegar, garlic, coriander seeds, mustard and cayenne pepper. Set aside.
3. In a small bowl, combine seasoned salt, paprika and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers.
4. In a smoker, arrange preheated coals, wood chunks and water pan according to manufacturer's directions. Pour water into pan. Place meat on grill rack over water pan. Cover and smoke for 5 to 6 hours or until meat is tender, brushing once or twice with mop sauce during last 1 hour of smoking. Add additional coals, wood chunks and water as needed to maintain temperature and smoke. Discard any remaining mop sauce.
5. Prepare Zesty Barbecue Sauce: Coat an unheated small saucepan with nonstick cooking spray. Preheat over medium heat. Add green sweet pepper, onion and garlic; cook and stir about 5 minutes or until tender. Stir in ketchup, tomato, steak sauce, Worcestershire sauce, brown sugar, cinnamon, nutmeg, cloves, ginger and black pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve warm or cooled to room temperature.
6. To serve, thinly slice meat across the grain. Serve meat with barbecue sauce.