Combine all seasonings into a small mixing bowl. Mix until blended.
In a very large pan, prepare the brisket by removing any loose fat or flaps of meat.
Smear the rub mix all over the brisket. Cover and refrigerate for 12 hours or overnight.
Soak the pecan wood in water overnight also. If you forget, then soak for at least 2 hours before you grill. Just immerse the chunks in water.
Use a very small amount of charcoal to start a fire on one side of your grill.When the fire is still flaming place the pecan wood on top. Leave the grill lid open until the flames die down. Close the lid and open the vents to keep the air flowing over the wood. Bring the grill temperature to around 200 degrees. When it reaches 200 degrees then you're ready to add the brisket.
Place the brisket fat side up directly on the grates of the grill on the side opposite of the wood. You want the meat away from the heat because you don't want the meat to cook too fast. Close the lid and make sure to add wood to keep the temperature at around 200 degrees. Smoke for 4 hours in these conditions.