Preheat smoker to 250°.
Trim brisket, cleaning up the top side of all fat and silver skin.
Trim excess fat from the bottom but leave most intact to insulate the brisket from the heat.
Once trimmed, dilute Holy Cow injection with water, and inject the entire brisket.
Next, rub olive oil all over the brisket and season liberally with Holy Cow rub, and then lightly with The Gospel rub.
Once smoker is heated, place brisket inside and remove when it has an internal temperature of 165°.
Next, wrap the brisket in a pan with a rack on it and then cover with foil.
Keep in the smoker until it achieves an internal temperature of 205°.
Then, remove brisket and wrap in a blanket to rest for about an hour.
Remove brisket from the blanket and enjoy!
