• Rub brisket all over with a mix of 60% kosher salt and 40% ground black pepper. Set aside for 15-30 minutes for flavours to infuse.
• Preheat barbeque to 135°C. Place brisket in barbeque, hood down and monitor internal temperature. Using the spritz, spray every 30-60 minutes to ensure meat remains moist and adds flavour. Cook until internal temp of 65°C.
• Remove brisket and wrap brisket in foil (Texas crutch hold). Pour in stock, close foil and place back in barbeque to finish cooking to internal temperature of 95°C. Remove, open foil for 5 minutes to allow steam 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

Burnt Ends

• 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.