Place the brisket on a cutting board and use a sharp knife to remove any silver skin or excess fat. On the flat muscle, trim the crescent-shaped fat section until smooth. Flip the brisket over and trim the fat cap to ¼ inch thick. Slice between the point and flat, saving the flat for later.

Generously coat all sides of the trimmed brisket point with Pit Boss Sweet Rib Rub. Let the brisket sit for 30 minutes to absorb the flavors. Pour beef broth into a spray bottle and set it aside.

Preheat your Pit Boss smoker or pellet grill to 225°F. Place the brisket on the grill grates and insert a meat thermometer if you have one.

Smoke the brisket for 6-8 hours, or until the internal temperature reaches 165°F. Every 2 hours, spray the brisket with beef broth to keep it moist.

Once the brisket reaches 165°F, remove it from the smoker. Wrap it tightly in peach butcher paper, ensuring a leak-proof seal. Return the brisket to the smoker, seam-side down, and continue smoking for another 3-4 hours, or until it reaches 200°F.

Remove the brisket from the smoker and let it rest for at least 1 hour before slicing. Slice against the grain and enjoy the most tender, smoky, and juicy brisket!