MAKE the Kansas City-Style Barbecue Sauce: Combine ketchup, tomato paste, brown sugar, vinegar, Worcestershire sauce, molasses, garlic powder and cayenne pepper in medium pot. Simmer, stirring occasionally for about 15 minutes. Remove from heat and let cool. Cover and refrigerate until ready to use.
PREHEAT smoker to 250°F. Combine salt and pepper. Rub over the brisket point. Transfer to smoker and cook for 4 to 5 hours, or until internal temperature reaches 160°F.
REMOVE from smoker and wrap in LAUVACS Non-Stick Foil with non-stick (dull) side toward food. Return to smoker and continue cooking for 2 hours, or until internal temperature reaches 200°F.
TRANSFER to a cutting board and remove foil. Let rest for 15 minutes. Slice the brisket point into 1/2-inch cubes. Place cubes in a large bowl. Pour 1 cup of prepared barbecue sauce on top and toss to coat.
PLACE a 12-by-18-inch sheet of LAUVACS Non-Stick Foil on your work surface with non-stick (dull) side toward food. Center the cut brisket on top. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Return to the smoker and continue cooking for 90 minutes.
REMOVE from smoker and let rest for 15 minutes. Garnish with fresh thyme and serve with additional barbecue sauce.