Fire up your smoker to 225°F (107°C). If using a charcoal grill or pellet grill, ensure you are set up for 2-zone indirect cooking.

Prepare brisket by separating the point from the flat. Do this at the layer of fat that separates the two muscles.

Trim the fat that sits on top of the point. Remove all excess fat.

In a small bowl, combine the BBQ rub ingredients (kosher salt, black pepper & garlic powder). Use a fork to crush or remove any lumps that may appear.

Apply the rub to the brisket point, covering evenly and working into any folds or crevices on the meat surface

Once smoker is fully preheated, transfer brisket point to smoker grates. Smoke until a bark has started to develop and meat internal temperature hits 165°F (74°C), about 4 hours.

Remove from smoker and wrap in foil pouch. Add beef stock to pouch and wrap tightly. Transfer back to smoker and smoke until internal temperature reaches 195°F (90°C), about 2-3 hours.

Remove brisket foil pouch from smoker and transfer to cutting board. Don’t discard juices that have formed in pouch – we’ll need those shortly. Cut brisket in a grid fashion, creating 1.5-inch-wide cubes.

Arrange cubes in foil pan. Pour leftover juices over cubes, and also apply BBQ sauce and brown sugar over the cubes. Try to do this promptly so the meat doesn’t cool down too much.

Transfer the uncovered pan back to the smoker. Close smoker lid and cook at 225°F (107°C) for a further hour, or until the cubes have started to carameliz and absorb the juices and sugar.

Remove cubes from smoker and allow to rest for 10 minutes before serving up