Place the brisket in a roasting pan. Pour vinegar over the brisket. Cover and refrigerate for 2 hours, turning every 30 minutes to evenly coat the meat with the vinegar. Remove the pork from the bowl and discard the vinegar. Pat the surface of the brisket dry.
Combine the paprika, garlic powder, onion powder, black pepper, salt and brown sugar and rub over the entire surface of the brisket. Lightly cover and refrigerate overnight.
Soak the woodchips in water 2-3 hours. Drain well.
Prepare the grill. Sprinkle a small handful of chips over the prepared charcoal. Place the brisket back in a v-shaped baking rack in a roasting pan and cook over indirect low heat until the internal temperature reaches 190 degrees.
While the brisket is cooking, use a pastry brush to baste it with any juices that collect in the roasting pan. The brisket will take approximately 7-8 hours to cook. Add charcoal every 30-40 minutes and wood chips to the coals as needed to keep the smoke billowing.
Yield: 8-12 servings