Before building your fire, place a pan half full of water under the grate where you intend to smoke the brisket. When brisket is done, cut point from flat, dividing the two muscles. Cut off burnt ends and sides of the flat. Wrap the flat in aluminum foil, and place it in a newspaper-lined ice chest to keep it warm. It will cook a bit more and be easy to slice Trim what fat you can from the point, rub dry seasoning into point, then cover with bbq sauce. Chop into cubes, adding burnt ends from the flat. Heat oven to 225 F. Cover chunks in foil, bake 2 hours. Toss cubes with more sauce, and serve with sliced flat on a platter. Freeze what you don't consume, as brisket does quite well in the freezer up to a month, if wrapped properly.