Soak 2- 3 hog casings in water. 

Cut brisket into 2-3 inch chunks.

Grind brisket chunks through the large setting on a meat grinder.

Using your hands, mix ground brisket with dry rub, bell pepper, jalapeño and vegetable oil until well combined.

Run mixture back through the grinder on the large setting.

Refrigerate mixture while you prepare to stuff the casings.

Run water through casing to make it easier to thread onto stuffer.

Add stuffer attachment to grinder and thread one casing onto the end.

Tie the end of the casing in a knot. Poke the end with a toothpick to allow air to escape when you start to stuff.

Place a sheet pan under sausage stuffer to catch the sausage as it forms.

Stuff mixture into casings, forming into a spiral and tying the end.

Repeat with remaining casings and sausage mixture.

Place on a sheet pan and refrigerate until ready to smoke, up to 24 hours.

Prepare grill or smoker to 250° with hickory or oak.

Cook over indirect heat with the lid closed for about 1 1/2 - 2 hours.

Check with a digital thermometer, cooking until sausage reaches at least 165° or until desired smoke level is reached.

Remove from grill or smoker and allow to rest 10 minutes before slicing.