Step 1

Cut away any silver skin or excess fat from the flat muscle and discard. Next, there will be a large, crescent shaped fat section on the flat of the meat.

Step 2

Trim that fat until it is smooth against the meat so that it looks like a seamless transition between the point and flat. Flip the brisket over and trim the fat cap to ¼ inch thick. Slice between the point and the flat and save the flat for later.

Step 3

Generously season the trimmed brisket point on all sides with the Sweet Rib Rub. Allow the brisket to sit for 30 minutes to marinate.

Step 4

Pour the beef broth in the spray bottle and set aside.

Step 5

Start up your Pit Boss smoker or wood pellet grill. Once it’s fired up, set the temperature to 225°F. Place the brisket in the smoker, insert the smoker’s attached temperature probe, if you have one, and set the brisket to cook for about 6-8 hours or until the internal temperature reaches 165°F. Spray the brisket with the beef broth every 2 hours to keep it moist.

Step 6

Once the brisket reaches 165°F, remove from the smoker, wrap in peach butcher paper, folding the edges over to form a leakproof seal, and return to the smoker seam-side down for another 3-4 hours, or until the brisket reaches 200°F.

Step 7

Remove the brisket from the smoker and allow it to rest for at least one hour before serving.