Choose a fatty cut of beef, usually brisket point
Trim excess hard fat, leaving some fat for flavor
Season generously with salt, pepper, and optional barbecue rub
Smoke at 225°F to 250°F until the bark is set and the meat reaches about 165°F to 170°F internal temperature
Wrap the brisket in butcher paper or foil if needed
Continue cooking until tender and the internal temperature reaches about 195°F to 205°F
Remove from the smoker and rest for 30 to 60 minutes
Cut the brisket point into 1-inch cubes
Toss the cubes with barbecue sauce, melted butter, and a little brown sugar if desired
Place the cubes in a pan and return them to the smoker
Cook uncovered for 30 to 60 minutes until the edges are caramelized and sticky
Serve warm