What I do for mine is take the point and separate it from the flat, if you cook a whole packer. Then, I chucnk up the point, in pieces that are about the size of 2 normal bites. I put these in an aluminum pan, put sauce in with them, and they spend another hour or so back on the smoker. I do high heat briskets, so after an hour(ish), they are ready to be eaten. They are very simple, and I enjoy them. Point meat is deliciously fatty, but I find it a little too gelatinous if it eaten at the same cook time as the flat.