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Cut brisket point into 1 to 1½-inch cubes. Season all sides generously with BBQ rub.
Preheat smoker to 275-300°F with pecan wood. Place cubes directly on grates. Smoke for approximately 2 hours until dark bark forms on all sides.
Transfer to a foil tray. Add 1 cup BBQ sauce and 2 sticks sliced butter. Cover tightly with foil. Return to smoker and cook another 2 hours until probe-tender.
Remove foil. Gently toss burnt ends in the sauce. Cook uncovered for 15-20 minutes to set the glaze.
Rest 10-15 minutes. Serve hot and sticky.