At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.

Trim most of the visible fat from meat. For mop sauce: In a small bowl, combine wine, Worcestershire sauce, oil, vinegar, garlic, coriander seeds, mustard, and cayenne pepper. Set aside.

For rub: in a small bowl, combine seasoned salt, paprika, and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers.

In a smoker, arrange preheated coals, wood chunks, and water pan according to manufacturer's directions. Pour water into pan. Place meat on grill rack over water pan. Cover and smoke for 5 to 6 hours or until meat is tender, brushing once or twice with mop sauce during last 1 hour of smoking. Add additional coals, wood chunks, and water as needed to maintain temperature and smoke. Discard any remaining mop sauce.

To serve, thinly slice meat across the grain. Serve meat with Zesty Barbecue Sauce. Makes 8 (3-ounce) servings.

Zesty Barbecue Sauce: Coat an unheated small saucepan with nonstick cooking spray. Preheat over medium heat. Add 1/2 cup chopped green sweet pepper, 2 tablespoons chopped onion, and 1 clove garlic, minced; cook and stir about 5 minutes or until tender. Stir in 1/2 cup ketchup; 1 large tomato, peeled, seeded, and chopped; 1 tablespoon steak sauce; 1 tablespoon Worcestershire sauce; 1 teaspoon packed brown sugar; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/8 teaspoon ground ginger; and 1/8 teaspoon ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve warm or cooled to room temperature. Makes about 1-3/4 cups.