Directions

1. Trim excess fat from brisket point, leaving a thin layer.
2. Apply mustard all over the meat if using, then generously coat with dry rub.
3. Prepare smoker or grill for indirect cooking at 225-250F.
4. Place brisket point on smoker fat side up, add wood for smoke.
5. Smoke meat for 5 hours, spraying with apple juice every hour to maintain moisture.
6. Once internal temperature reaches about 190F, remove from smoker.
7. Cut the brisket point into 1 to 1.5 inch cubes (burnt ends).
8. Place cubes in a pan, mix with barbecue sauce if desired, and return to smoker for 1 hour to caramelize.