Rub brisket all over with a mix of 60% koshersalt and 40% ground black pepper.Set aside for15-30 minutes for flavours to infuse.
Preheat barbeque to 135°C. Place brisket in barbeque, hood down and monitorinternal temperature. Using the spritz,spray every 30-60 minutesto ensure meatremains moist and addsflavour. Cook until internal temp of 65°C.
Remove brisket and wrap brisket in foil (Texas crutch hold). Pourin stock, close foil and place back in barbeque to finish cooking to internal temperature of 95°C.Remove , open foil for 5 minutes to allows team to escape, and re-wrap in foil and tea towels, place into an esky and rest for 1-2 hours.
Remove brisket from esky, unwrap, cut across the grain and serve.
Cut point into 2.5cm cubes, place on a tray and combine well with barbeque sauce.Place back on the barbeque at 140°C for ½ hour to reduce and caramelise.