Season brisket point generously with salt and pepper.
Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is 225°F.
Place brisket point on cooking grate, fat side up, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the brisket point until it reaches 185°F, about 6 to 8 hours.
Meanwhile, in a medium bowl mix barbecue sauce ingredients and store in refrigerator until ready to use.
Remove brisket from smoker.
Cube the brisket point into 1-inch pieces and place in a single layer in an aluminum pan. Toss in barbecue sauce.
Return brisket cubes, in aluminum pan, to smoker and cook at 225°F until caramelized, approximately 2 ½ to 3 hours.
Remove from smoker and serve.
Inspired by Smokin’ Moon BBQ & Beer Garden
Nutrition information per serving: 515.3 Calories; 306.3 Calories from fat; 34 g Total Fat (13.3 g Saturated Fat; 0 g Trans Fat; 1.1 g Polyunsaturated Fat; 15.31 g Monounsaturated Fat;) 114.64 mg Cholesterol; 678.9 mg Sodium; 20.9 g Total Carbohydrate; 0.2 g Dietary Fiber; 31 g Protein; 3.5 mg Iron; 488.2 mg Potassium; 10.2 mg Niacin; 0.4 mg Vitamin B6; 3 mcg Vitamin B12; 7.8 mg Zinc; 29.5 mcg Selenium; 121.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Zinc, Selenium, Choline; This recipe is a good source of Potassium.