Rinse and pat brisket dry. Sprinkle brisket with 2 tbsp. and up to 3 tbsp. of spice blend and drizzle with olive oil. rub brisket vigorously and place in large resealable bag, pressing out excess air. Let stand at room temperature for 1 hour and refrigerate for 6 to 24 hours. When ready, place on hot grill with desired smoking medium and sear on both sides over direct coals. When both sides are nicely seared, smoke using indirect heat for 4 hours. Remove from grill and wrap tightly with heavy duty foil and finish in oven at 350*F in a cast iron skillet, with a about 1 cup of water. bake until fork tender, about 3 1/2 hours. Let rest before cutting, about 15 minutes. Serve with favorite BBQ sauce.