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Begin by cutting the brisket flat into large cubes and placing them in a bowl.
Sprinkle the entire packet of McCormick seasoning over the meat, ensuring it is evenly coated.
Arrange the seasoned meat cubes on a wire rack.
Place the rack in a smoker or Kamado preheated to 135 °C and smoke the meat for about 2 hours, or until it is nicely browned.
Once smoked, transfer the meat cubes to a baking dish.
Cover the meat with low-sugar barbecue sauce and add a splash of beef stock.
Tightly cover the dish with foil.
Return the dish to the smoker or oven, increasing the temperature to 150 °C, and cook until the meat is fork-tender.
After cooking, remove from heat and let it rest briefly before serving.