Pitmaker Brisket

Trim most of the fat off of the brisket except for 1/4 inch on the fat side. Wash and pat dry. Coat the brisket with olive oil and sprinkle on an even layer of the grill spice, followed by the brisket spice and BBQ spice. Let sit in the refrigerator overnight. Preheat a smoker to 275 degrees F. We like to use oak/hickory mix for smoke on the brisket. Place the brisket into the smoker until the internal temperature reaches 165 degrees F, 3 hours 30 minutes to 4 hours. Either wrap the brisket in foil or place in a covered pan, adding 1/2 cup of water or so to the wrap or 1 cup water to the pan. Continue cooking the brisket until the internal temperature reaches 200 to 205 degrees F. A thermometer probe should slide into the meat pretty easily without much resistance when it is done. Let rest for at least 25 minutes before slicing and serving. Enjoy!Cook's Note: Instead of adding water to the brisket, you can also use a mixture of water and beef broth or a room-temperature cola. This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.