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Get a whole Brisket and smoke it then split the Brisket in half length wise, you will find that there is a natural line to split the brisket.
One side is nice and tender and pulls apart real easily the other half is a tougher cut of meat.
Take the tough half and rub with a KC style rub mix (i.e. brown sugar based with a good dash of heat), put it back on the smoker and smoke again.
Take off of the smoker and chop it up.
The key is you must use a whole brisket as opposed to one that has already been split.
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