Hi Wildman800, I found this recipe in Guideposts magazine. It requires a great deal of preparation, and 12 hours of cooking over a low fire, but it sounds absolutely worth it. I haven't been able to try it yet, though.

The fellow who came up with this is a retired blacksmith who crafted his own dutch oven and cast iron cookware himself. Apparently when he gets cooking over a campfire he attracts everyone from other campsites.

CAMPFIRE CAFE'S BEEF BRISKET

Ingredients:
3 to 4 lbs. beef brisket
1/4 C. paprika
2 tbsp. garlic, minced
1 tbsp. thyme
1 tbsp. basil
1 tbsp. oregano
1 tbsp. dried parsley
1 tbsp. ground black pepper
1/2 tsp. cayenne pepper
1/2 tsp. ground nutmeg
2 tbsp. Tabasco sauce
2 tbsp. Worcestershire sauce
14 in. deep Dutch oven

Directions:
Mix spices together then dry rub the meat. Coat with Tabasco and Worcestershire sauces, rubbing in carefully. Refrigerate for 3 to 5 days. Place meat trivet in bottom of Dutch oven. Place brisket fat-side up on trivet. Cover and hang low over fire to get the pot hot. When meat starts to sizzle, raise to the highest hook and cook over low fire approximately 12 hours or overnight. When it's done, throw it on the grill to crisp the outside. Slice brisket. Pour juices from the pot over meat. Feeds 10.