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