Step 1

Soak wood chips in very hot water for 10 minutes; drain. Preheat smoker according to manufacturer's directions to maintain a temperature between 200 and 225 degrees. Use wood chips and water pan as directed.

Step 2

Trim top fat to 1/4-inch thickness. Rub BBQ seasoning on all sides of brisket.

Step 3

Place brisket, fat side down, on rack in smoker directly over water pan. Cover or close smoker and smoke for 4 to 6 hours or until internal temperature reaches 165 to 170 degrees.

Step 4

Wrap brisket tightly in uncoated butcher paper; return to smoker. Continue smoking without adding wood chips for 7 to 8 hours or until internal temperature reaches 195 to 203 degrees.

Step 5

Unwrap brisket. Transfer juices to a 9x-13-inch foil pan. Cut brisket into 1-1/2-inch cubes. Place cubes in pan.Sprinkle with brown sugar; drizzle with barbecue sauce. Brush cubes to evenly distribute brown sugar and sauce.

Step 6

Place pan, uncovered, in smoker. Smoke for 1 to 2 hours more or until brisket begins to caramelize and is very tender.

Step 7

Remove pan from smoker. Loosely cover with foil and let rest for 10 minutes. Serve burnt ends with white bread, if desired.