Remove the brisket from the refrigerator. Trimming a cold brisket is easier than trimming a room temperature
brisket. Flip the brisket over so that the pointed end of the meat is facing under. 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. 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.
Generously season the trimmed brisket point on all sides with the Sweet Rib Rub. Allow the brisket to sit for 30
minutes to marinate.
Pour the beef broth in the spray bottle and set aside.
Start up your 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.
Once the brisket reaches 165˚F, remove from the smoker, wrap in 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
Remove the brisket from the smoker and allow it to rest for at least one hour before serving.