Preheat the oven or smoker to 225 degrees F.
Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. Remove the meat from the oven or smoker and wrap in a double layer of aluminum foil to seal in the juices. Turn the foiled meat upside down and place it back in the oven or smoker for 1 more hour. Remove and let the meat rest for 20 minutes. Slice in 1/4-inch thick slices.
Professional Recipe: 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 cannot make any representation as to the results.
Recipe courtesy Butch Lupinetti, BBQ Pit Master
Recipe courtesy of Bobby Flay