You can find even more delicious barbecue recipes like these smoky burnt ends by grabbing a copy of Ray Lampe's Big Green Egg Cookbook.
Prepare the smoker to cook indirect at 275°F with a mix of oak and cherry wood added for flavor. Rub the points lightly with olive oil, then season with salt, pepper, and granulated garlic
Place in the smoker and cook for 4-5 hours until they are well browned and cooked to an internal temp of 160°F. Wrap the points in foil and keep cooking until they reach an internal temp of 190°F. Remove to a cutting board and cut the meat into cubes about 1-1/2 inches square.
In a large mixing bowl combine the barbecue sauce, beef broth and brown sugar. Mix well. Add the squares of beef and toss them well to coat. Transfer the meat and sauce to a smoker-friendly pan and return to the smoker. Cook for 1 hour and check for tenderness. They should be soft to the touch and bite. If they’re not done, just cook for another 30-60 minutes until they are. If the sauce begins to dry up just add some additional beef broth.