We had a ton of sycamore scrap left over from the table and the chest I'm making for Jessica so we decided to try that in the smoker instead of the normal cedar or mesquite.

We took a 12 pound brisket and rubbed it with:

10 cloves garlic, crushed
1 yellow onions, minced
1/4 cup dried basil
1/4 cup dried oregano,
1/8 cup thyme
1/8 cup sage
1/8 cup rosemary
2 Tbsp chiloptle
1 Tbsp Sichuan peppercorns
1/4 cup olive oil
1/8 cup sesame oil

Blend it all together in a blender until smooth.

We then built a fire using our sycamore scraps and smoked it for 8 hours with the temperature between 250-300 F. Every 30 minutes we brushed it with:

The remaining spice mix from above
1 cup brown sugar
1 bottle of dark beer

Remove from the heat when the internal temperature is 155 and slice thin.