Step 1: Trim the brisket point. Remove any hard fat but leave a 1/4-inch layer of soft fat. Pat dry with paper towels.
Step 2: In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using). Rub this mixture generously all over the brisket point, pressing it in gently. Let it sit at room temperature for 30 minutes, or refrigerate for 2-4 hours, or overnight.
Step 3: Preheat your smoker to 250°F (121°C). Add wood chunks (oak, hickory, or pecan). Place the seasoned brisket point fat-side up on the smoker grates. Smoke for 5-7 hours, or until the internal temperature reaches 165-170°F (74-77°C) and a dark bark has formed.
Step 4: Transfer the brisket point to a disposable aluminum pan or a deep oven-safe dish. Pour in the beef broth or apple juice, and add butter if desired. Cover the pan tightly with aluminum foil.
Step 5: Return the covered pan to the smoker (or an oven preheated to 275°F/135°C). Cook for another 2-4 hours, or until the internal temperature reaches 200-205°F (93-96°C) and the meat is probe-tender.
Step 6: Remove the brisket from the pan and let it rest on a cutting board for 15-20 minutes. Reserve the pan drippings. Cut the brisket point into 1 to 1.5-inch cubes.
Step 7: Place the cubed brisket back into the aluminum pan with the reserved drippings. Drizzle with BBQ sauce (and optional honey/maple syrup), stirring to coat all the cubes evenly.
Step 8: Return the uncovered pan to the smoker (or oven) at 275-300°F (135-149°C). Cook for an additional 1 to 1.5 hours, stirring every 30 minutes, until the sauce is caramelized and sticky, and the burnt ends have a beautiful dark glaze and slightly crispy edges. Serve hot and enjoy!