Trim any hard, excess fat from the brisket point or chuck roast.

Apply a light coat of yellow mustard over the entire cut of meat to act as a binder.

Generously apply your favorite BBQ rub to all sides of the meat.

Place the meat on the smoker and cook until the internal temperature reaches 165 degrees Fahrenheit and a deep bark has formed. Spritz with apple cider vinegar occasionally if it looks dry.

Remove the meat and wrap it tightly in pink butcher paper or aluminum foil, optionally adding beef tallow for extra moisture. Return to the smoker.

Continue smoking until the internal temperature reaches 195 to 205 degrees Fahrenheit and the meat probes tender.

Remove from the smoker and let the wrapped meat rest for 30 to 45 minutes.

Unwrap the meat and slice it into 1-inch cubes.

Place the meat cubes into a disposable aluminum foil pan. Toss thoroughly with BBQ sauce, brown sugar, and honey until well coated.

Return the uncovered pan to the smoker for another 1 to 2 hours until the sauce becomes sticky and caramelized into meat candy.

Remove from the smoker, let cool slightly, and serve immediately.