If you have a whole brisket, separate the point from the flat end and save the flat.
Season the brisket point with salt, pepper and garlic, place in a foil pan, cover and refrigerate overnight or for a few hours.
Heat your smoker up to 250°F and smoke your brisket point until the internal temperature reaches 165 degrees.
After two hours, spritz brisket with water if it looks dry every 45 minutes to an hour.
Wrap your brisket with foil or butcher paper along with beef stock and place back on the smoker until it reaches an internal temperature of 195°F.
Remove the brisket from the smoker and uncover.
Cube up your brisket into 1x1 squares and mix with BBQ sauce and brown sugar and then back into the smoker uncovered for another hour until the internal temperature reaches 205°F.