Trim the fat cap, leaving a ¼-inch layer to protect the meat.
Mix brown sugar, salt, paprika, pepper, mustard, oregano, cumin, garlic, and onion powder.
Rub brisket with mustard and Worcestershire sauce or water to bind spices.
Coat the brisket evenly with spice mix, reserving some for burnt ends.
Preheat pellet grill to 225-250°F. Smoke fat-side up for 6 hours until 165-170℉.
Wrap brisket in butcher or foil paper, smoke until 203-205°F, and rest for 30 mins.
Slice point into cubes, season with dry rub, BBQ sauce, sugar, Worcestershire, honey, and hot sauce. Smoke for 1-2 hours.