I like to split the Point from the Flat prior to putting them on the smoker so that all sides of both cuts get not only seasoned but also get a fair amount of smoke.
When I pull the flats, I also pull the points, cube them to about one inch square, and put them into a large bowl and toss with another dose of rub (about a quarter of what I used to season the point) and some sweet BBQ sauce. Be careful not to put to much sauce on. I know it'll be tempting to put on to much but you can always add more.
I then transfer the cubes to a disposable pan (if you have one, put a rack under the cubes because they give off more than a little rendered fat) and put them back onto the smoker for at least another 3 or so hours.
You want to smoke the burnt ends until they are sticky and very tender.
Good Luck!
(Just a note, in my family they are called 'Beef Candy')