1 Whole packer brisket, 12-15 lbs. All purpose rub. Beef broth. Rub brisket liberally with rub. Place in smoker @ 225 for 6 hours, spraying with beef broth every hour after the 3rd hour. After smoking for 6 hours, double wrap whole brisket in heavy duty tin foil (any meat that is being smoked will absorb smoke for up to 6 hours but after that it will just start accumulating on the bark and make it black and bitter). Put back in smoker or oven @ 225 for another 3 hours. Take wrapped brisket out of the smoker and place in a cooler for at least an hour to rest and up to 3 hours.
Remove the point from your fully smoked packer brisket. This will almost come apart with out using a knife. Wrap in foil and allow to cool to room temperature. Cut the point into 1 inch cubes. Place in a aluminum foil pan. Toss with your favorite rub. Add 1 cup of brisket drippings collected from foil, (may add beef broth to make a full cup if needed). Place back into smoker @ 225 and continue to cook, stirring every 30 minutes, until ends are starting to darken and are melt in your mouth tender. These are the most sought after treats at any BBQ!