Preheat a hot smoke BBQ or ceramic BBQ to 125-150˚C. in a bowl, combine the salt and dry rub and coat the brisket. Set aside to infuse for 20-30 minutes until the BBQ is ready.
Set the indirect heat plate if available on your BBQ and add the flavoured woodchip.
Baste ( mop) with some beef stock on both side then place the brisket on the griddle. This will help the meat to keep moist as the brisket is slowly cooking.
Every 30 minutes or so baste with more stock and check the heat of the BBQ is constant. Plan 2.5 to 3.5 hours per kg of brisket depending on the heat and quality of the brisket.
Once cooked a delicious smoke bark is formed around the brisket, remove from the smoker / BBQ grill. Brush with melted butter and wrap in tin foil. Set aside somewhere warm for 15-20 minutes to settle the juices in the meat.
Carve the meat as needed and serve with grilled corn on cob or your favourite salad.