Place the brisket point fat side up on your cutting board and trim the fat cap to an even 1/4 inch thickness using long, smooth strokes with a sharp knife. Remove any hard pieces of fat or silver skin from the meat side.

Coat the entire brisket point with a thin layer of yellow mustard, working it into all the crevices and edges. Combine all dry rub ingredients in a bowl and mix thoroughly before applying generously to all surfaces of the meat.

Set up your smoker for indirect heat and bring the temperature to 250°F. Add two or three fist sized chunks of hickory or oak wood to your coals or smoker box. Wait until thin blue smoke rises and temperature holds steady for at least 15 minutes.

Place the seasoned brisket point fat side up on the smoker grate, positioning it away from direct heat. Close the lid and resist the urge to open it for at least two hours.

After the first three hours, spritz the brisket every 45 minutes with a mixture of equal parts apple cider vinegar and water. Continue smoking until the internal temperature reaches 165°F to 170°F, about 5 to 6 hours total.

Remove the brisket point from the smoker and wrap it tightly in a double layer of aluminum foil or pink butcher paper. Return it to the smoker and continue cooking until the internal temperature reaches 195°F, about 1 to 2 hours more.

Remove the wrapped brisket from the smoker and let it rest for 20 minutes at room temperature. Unwrap carefully, saving any collected juices, and cut the meat into 1 to 1.5 inch cubes.

Combine the barbecue sauce, butter, honey, beef broth, and apple cider vinegar in a saucepan over medium heat. Stir until the butter melts and all ingredients combine into a smooth, pourable glaze.

Pour about half the glaze into the bottom of a disposable aluminum pan. Add the cubed brisket in a single layer and pour the remaining glaze over the top, tossing gently to coat every piece.

Return the pan of glazed cubes to the smoker uncovered at 275°F. Smoke for 1.5 to 2 hours, stirring gently every 30 minutes to redistribute the glaze.

Test a piece by pressing gently with tongs. The cube should yield easily and almost fall apart but still hold its shape. The internal temperature should read between 200°F and 205°F.

Remove the pan from the smoker and let the burnt ends rest for 10 minutes before serving. Transfer to a platter or serve directly from the pan with extra sauce on the side.