Preheat your smoker to 225 degrees.
Remove any hard fat and all but 1/4 inch of the top fat from your brisket point. If you have a whole packer brisket, you will need to separate the point from the flat by cutting along the white vein that runs directly between the two mussels.
Combine the salt, pepper, and garlic powder to create your spice rub. ( NOTE: the garlic powder is completely optional here.)
Generously season the trimmed brisket point with your spice rub on all sides; be VERY liberal when you apply the rub.
Place the seasoned brisket on the smoker and cook until you reach an internal temperature of 165 degrees, spritzing the meat every hour with the beer. This generally takes about 6-8 hours.
Remove the brisket from the smoker and wrap tightly with butcher paper OR aluminum foil.
Place the brisket back on the smoker until you have an internal temperature of 195 degrees; this typically takes about 3 hours.
Remove the brisket from the smoker and drain any cooking liquids into an aluminum pan. Cut the brisket into inch and a half cubes and put back into the pan with the liquid. Pour in the BBQ sauce and stir in the brown sugar; mix until fully incorporated and the meat well coated.
Return the pan, uncovered, to the smoker and cook until the BBQ sauce absorbs into the meat, and some caramelization has started to occur; remove from smoker.
You are in business! Serve with sliced white bread and some extra sauce for dipping. ENJOY your hard work!!!