Begin by pouring your water into a bowl, then gently stirring in the yeast.
Allow the mixture to sit for 5 minutes, just until it begins foaming.
Stir in the sugar, oil, salt and then the flour until you have a proper doughy ball.
Brush a second large bowl with olive oil and use this bowl to store the dough.
Cover the filled bowl with cling wrap and allow it to sit until the dough has reached double its initial size; this will take roughly an hour.
Once the dough has reached sufficient size, deposit it onto a lightly floured platform.
Knead it four or five times, then leave it to rest 15 minutes.
Halve the dough with a blade and gently stretch each wad of dough by putting it over your knuckles and massaging it into a 12" circle, roughly 1/4" inches thick.
Transfer the pies to either a pizza peel or the bottom of a sheet pan that has been liberally powdered with cornmeal.
Evenly spread 1.5 cups of BBQ sauce over each disc of dough.
Add half a cup of cheese to each pie.
Chop up the brisket and spread it atop the cheese, top each pie with a mixture of red onion, tomato, jalapeño and a sprinkling of prime rib rub.
Once you are ready to finish the brisket pizza, set your grill to its smoke setting, keeping the lid open until the fire gets going.
Set the temperature to 450°F and preheat the smoker, with its lid closed, for anywhere between 10 and 15 minutes.
Transfer the pizzas to the grill with either your peel or sheet pan and slide them directly onto your grill's grate.
Cook the pies for somewhere between 15 and 25 minutes, making sure to rotate them every five minutes.
Once the pies are done, take them away from the smoker and allow them to rest for 5 minutes before you break out cutlery.
Finish the pies by adding the cilantro and a drizzle of ranch dressing.