After smoking your full packer brisket, remove the point from the flat by sliding your hand in between the two cuts. Only a layer of fat holds them together. With a heat resistant glove this should be easy to separate.

Cut into small chunks - about 1 inch cubes.

Place in a small aluminum pan with a layer of the brisket juices covering the bottom.

Cover ends with rub. All over. Shake, rub again. Shake and rub again. Cover them.

Smoke at 250 for another 45-60 minutes until dark.