Prepare your brisket: Trim any thick, hard pieces of fat from the brisket, leaving about 1/4 inch of fat. Pat the brisket dry with paper towels.

Apply the rub: Generously coat the entire brisket with your chosen BBQ rub. Ensure an even layer on all sides. Let it sit for at least 30 minutes at room temperature, or ideally, refrigerate overnight for maximum flavor penetration.

Smoke the brisket: Preheat your smoker or grill to 225-250°F (107-121°C). Place the brisket directly on the grates, fat side up. Smoke for approximately 6-8 hours, or until the internal temperature reaches 195-200°F (90-93°C) and it probes tender (a thermometer should slide in with little resistance).

Rest and cut: Once the brisket reaches the desired temperature and tenderness, remove it from the smoker. Wrap it tightly in butcher paper or foil and let it rest for at least 1 hour, or up to 4 hours in a cooler. Once rested, slice the brisket against the grain into 1-inch cubes. Discard any large, hard fat pieces.

Second smoke and braise: Preheat your smoker back to 250°F (121°C). Place the brisket cubes in a disposable aluminum foil pan. Add the beef broth or water to the bottom of the pan. Cover the pan tightly with aluminum foil.

Braise the cubes: Place the covered pan back into the smoker for about 1.5 to 2 hours, or until the cubes are very tender. The liquid should have reduced and created a flavorful broth.

Sauce and glaze: Remove the pan from the smoker. Drain off most of the liquid, leaving about 1/4 cup in the pan. Stir in the BBQ sauce, butter, honey (if using), and Worcestershire sauce (if using). Stir gently to coat the burnt ends. Return the pan to the smoker, uncovered, for another 30-45 minutes, stirring occasionally, until the sauce thickens and caramelizes into a beautiful glaze.

Serve hot: Carefully remove the pan from the smoker. Let the burnt ends sit for a few minutes before serving. They should be incredibly tender, moist, and coated in a sticky, smoky glaze.