Remove brisket point from packaging and trim away any excess knobs of fat or straggling pieces of meat. Trim fat cap to 1/2" thickness. Some stores sell the point pre-trimmed.
Next, coat the meat with Worcestershire sauce. Use a small amount on the fat cap, reserving the rest for the meat side.
Apply the rub evenly to both sides and edges of the meat. Let the meat stand at room temperature for 30-45 minutes while you prepare your smoker.
Prepare your pellet grill or smoker for 225 degrees F. Add the wood a few minutes before adding the meat.
Next, add the brisket point fat side up on the grill. Close the lid, and let it go for 2 hours. Check on the cooking temperature and adjust accordingly. If using an electric smoker, add more wood every 45 minutes. Otherwise, follow the manufacturer's recommendations for your cooking equipment.
After 2 hours, you'll start to notice a dark, rich bark on the surface of the meat. You might also notice some dry patches. This means it's time to spritz the meat.
Fill a clean spray bottle with room-temperature apple juice, beef broth, or pickle juice. Mist the surface of the meat, close the lid, and let the brisket point cook until it reaches 165 degrees F.
Once the internal temperature of the meat reaches 165 degrees F, it's time to wrap it.
Tear off a large sheet of pink butcher paper. Using heat-resistant gloves, carefully remove the brisket point from the grill, and place it onto the top 1/3 of the paper. Fold the sides and carefully roll to wrap (the process is similar to how a butcher wraps meats in butcher paper).
Place the wrapped meat back on the grill, seam side down.
Close the lid and cook until the point reaches 195 degrees F.
Remove the brisket from the smoker, and unwrap it over a pan to capture the juices. Set the meat on a cutting board.
Combine the juice with 3/4 cup of BBQ sauce.
Next, cut the brisket point into 1 1/2" cubes.
Gently toss the cubed meat with the BBQ sauce, and place them into a disposable aluminum pan.
Place the pan back in your smoker, close the lid, and let it cook for 30-40 more minutes. Once the sauce has caramelized and the brisket burned ends are tender; they are done.
Remove the burnt ends from your grill, let them stand for 10 minutes, and serve.
Store leftover brisket burnt ends in an airtight container in the refrigerator for up to 4 days. Freeze them for up to 1 month. Reheat in a 350-degree oven with extra sauce. Thaw frozen burnt ends in your refrigerator for 6-8 hours before reheating in the oven.