Spice-Rubbed Beef Brisket

Makes 12 servings

2	cups hickory chips
1	teaspoon salt
1	teaspoon paprika
1	teaspoon chili powder
1	teaspoon garlic pepper
1	beef brisket (3 to 3-1/2 pounds)
1/4	cup beer or beef broth
1	tablespoon Worcestershire sauce
1	tablespoon balsamic vinegar
1	teaspoon olive oil
1/4	teaspoon dry mustard
6	ears corn, cut into 2-inch pieces
12	small new potatoes
6	carrots, cut into 2-inch pieces
2	green bell peppers, cut into 2-inch squares
6	tablespoons each lemon juice and water
6	tablespoons water
1-1/2	teaspoons salt-free Italian seasoning

Cover hickory chips with water and soak 30 minutes. Prepare grill for indirect grilling. Bank briquets on either side of water-filled drip pan.
Combine salt, paprika, chili powder and garlic pepper in small bowl. Rub spice mixture onto both sides of brisket; loosely cover with foil and set aside. Combine beer, Worcestershire sauce, vinegar, oil and dry mustard in small bowl; set aside.
Drain hickory chips; sprinkle 1/2 cup over coals. Place brisket on grid directly over drip pan; grill on covered grill over medium coals 30 minutes. Baste with reserved beer mixture; turn over every 30 minutes for 3 hours or until meat thermometer reaches 160°F when inserted into thickest part of brisket. Add 4 to 9 briquets and 1/4 cup hickory chips to each side of fire every hour.
Alternately thread vegetables onto metal skewers. Combine lemon juice, water and Italian seasoning in small bowl; brush onto vegetables. Grill vegetables with brisket 20 to 25 minutes or until tender, turning once.
Remove brisket to cutting board; tent loosely with foil and let stand 10 minutes before carving. Remove excess fat. Serve beef with vegetable kabobs. Garnish as desired.