Preheat your smoker to 225°F using your favorite wood. I use a competition blend by Pit Boss.
Separate the point from the flat by running your knife between the two muscles.
Trim any hard fat and tough pieces from the brisket and remove any silver skin.
Trim the soft fat, called the fat cap, down to about ¼" thick.
Put the barbecue spice blend rub on the brisket and coat it entirely all the around.
Place the brisket on the smoker and cook until the internal temperature reaches 160°F. This should take about 8-10 hours. Expert Tip: Spritz with about 1 cup of apple cider vinegar or apple juice every hour.
When the internal temperature reaches 165°F, wrap tightly in butcher paper and smoke until the internal temperature reaches 195°F. This will take about another 2-3 hours.
Remove the brisket and unwrap the butcher paper, being sure to catch the juices into an aluminum baking pan. Cut the brisket into 1" cubes.
Place the cubed brisket into the aluminum pan and toss it with the Kansas City-style BBQ sauce. Sprinkle the brown sugar on top. Be sure to work quickly to prevent the brisket from cooling too much.
Set the uncovered pan on the smoker at 225°F for another 1-2 hours or until the juices are caramelized.
Remove from the smoker and enjoy, cheers!